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Side view of Mexican Shakshouka in skillet next to sliced bread and avocado
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5 from 1 vote

Vegetarian Shakshuka (Shakshouka) with Avocado and Jalapeños

Our take on the Vegetarian Shakshuka is spiced with the addition of chili 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.
Prep Time5 minutes
Cook Time25 minutes
Course: Brunch, Food + Drink, Main
Cuisine: Mexican
Keyword: baked egg recipes, eggs in purgatory, hangover breakfast
Servings: 6 servings

Ingredients

  • 1 tablespoon 15 ml olive oil
  • 1 tablespoon 15 ml chili powder
  • 1 tablespoon 15 ml ground cumin
  • 1 teaspoon 5 ml smoked paprika
  • 1 medium red onion diced
  • 2 jalapeño peppers diced
  • 1 can 14 oz/398 ml mixed beans, drained and rinsed
  • 1 can 28 oz/796 ml tomatoes, whole or diced
  • Sea salt and freshly ground pepper
  • 6 large eggs
  • ½ cup 75 g crumbled feta cheese
  • ½ teaspoon 2 ml chili flakes
  • ¼ cup 60 ml sliced green onion
  • ¼ cup 60 ml fresh cilantro leaves
  • 1 large avocado thinly sliced
  • Sourdough bread toasted for serving

Instructions

No. 1 | Toast the Spices

  • Combine 1 tablespoon (15 ml) of chili powder, 1 tablespoon (15 ml) of cumin, and 1 teaspoon (5 ml) of smoked paprika with a splash of water in a small bowl, until it comes together in a paste.
  • Heat 1 tablespoon (15 ml) of olive oil in a large oven safe skillet. Once the oil begins to smoke, pour in the spice mixture and sauté stirring frequently for 2 minutes. Add a splash of water as the spices stick to the bottom of the pan to prevent them from burning.

No. 2 | Make the Sauce

  • To the skillet add a medium red onion that has been dices, along with 2 diced jalapeño peppers. Sauté an additional 5 minutes, stirring frequently until the vegetables are softened and cooked through. Add a can (14 oz/398 ml) of mixed beans and a can (28 oz/796ml) tomatoes and bring to a boil. Lower heat to medium for 15 minutes, until the sauce is thickened. Season with salt and pepper to taste.

No. 3 | Add the Eggs and Bake

  • Make 6 pockets in the sauce to hold the eggs. Crack an egg into each pocket and cover the pan for 6 minutes to cook the eggs until the whites are almost cooked through and yolk runny.

No. 4 | Make it Beautiful

  • Place your oven rack at the top position and heat on a high broil. Top each egg with a slice of jalapeño and sprinkle a generous amount of crumbled cheese over the whole dish. Transfer the skillet to the oven and broil until the cheese is caramelized and the eggs whites finished cooking, and yolk slightly runny.
  • Finish the shakshuka with a sprinkling of chili flakes for added heat, thinly sliced scallions, cilantro and arrange thinly sliced avocado on top. Serve with toast and enjoy.