Mexican Shakshouka with Avocado and Jalapeños

The post Labour Day weekend is always a weird weather moment. It is technically still summer, at least until September 21st, but the weeks in between include cool mornings, warm afternoons and even colder nights due to the sun slowly, a little bit each day, giving us less and less light. As the weather shifts, we can’t help but stay warm with hearty comforts that hug our souls and ignite our senses including our Mexican Shakshouka. 

Shakshouka (also known as shakshuka, or eggs in purgatory) is a Tunisian dish of eggs nestled on a spicy bed of cumin and paprika spiced tomato sauce stewed with onions. It’s the perfect kitchen sink base for any ingredients you may have in your kitchen and it’s serving range is unlimited, ideal for Sunday brunch with friends, a weeknight dinner for two or a simple at home lunch, it’s a one-skillet-dish that’s as effortless as it is delicious.

Our take on the Mexican Shakshouka is spiced with the addition of chilli powder, a handful of beans and topped with creamy avocado, fresh cilantro and spicy jalapeños. Warm spicy tomatoes, textured beans, runny eggs, spicy jalapeños, creamy avocado and a generous sprinkling of cheese erupts your palate and leaves your senses singing with pure bliss and satisfaction.

Our Mexican Shakshouka is spiced with the addition of chilli powder, a handful of beans and topped with creamy avocado, fresh cilantro and spicy jalapeños erupting your palate and leaving your senses singing.

Mexican Shakshouka

PREP TIME | 10 minutes
COOK TIME | 30 minutes
INGREDIENTS | Serves 4

• 1 tbsp light olive oil
• 1 tbsp chilli powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 medium red onion diced
• 3 large jalapeño peppers – two seeded and diced, one sliced in rounds
• 1 1/2 cups mixed beans cooked and strained or one 398ml/14oz can
• 1 can tomatoes whole, diced, or crushed (796ml/28oz)
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground
• 8 large eggs
• 1/2 cup queso or feta cheese optional
• 1/2 tsp chilli flakes
• 1/4 cup sliced green onion
• 1/4 cup fresh cilantro leaves
• 1 large avocado peeled, seed removed, and thinly sliced
• Juice of half a lime
• 1 loaf bread sliced and toasted

METHOD

No. 1 | Set the oven to preheat at 350°. Also, preheat a large cast iron skillet on medium-high heat with 1 tbsp olive oil. Clean, peel, slice and dice your red onion and jalapeño peppers.

No. 2 | In a small bowl mix together the chilli powder, ground cumin, and smoked paprika with a couple tablespoons of water. Once the skillet starts to smoke, pour in the spice mix and stir until it starts to darken, about 30 seconds. Add the onion and the two diced jalapeños. Sauté, stirring often, until they are cooked through. Add the beans and canned tomatoes. Bring everything to a boil, reduce heat to medium and cook for 15 minutes or until thickened. Taste and season with salt and pepper.

No. 3 | Make eight little pockets in the thickened chilli and crack an egg into each one. Top with sliced jalapeños and cheese. Place in the oven for 12-15 minutes, or until the egg whites are cooked through and yolk still soft. While it is cooking, prepare the green onions, cilantro, avocado, and toast.

No. 4 | Once you remove the shakshouka, top with a sprinkling of chilli flakes, green onions, cilantro, and thinly sliced avocado. Squeeze the juice from half a lime on top. Serve with toast and enjoy!

Bon appetit xo

Chef Sous Chef

Ready to eat our Mexican Shakshouka? Get the printable version of this recipe below.

 

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