Description
This vibrant Mexican Shakshuka recipe combines blistered tomatoes, roasted peppers, and smoky dried chilies into a rich, flavorful sauce topped with perfectly cooked eggs. Garnished with creamy queso blanco, fresh cilantro, pickled red onions, and avocado, it is served with crunchy tortilla chips or warm corn tortillas, making for a hearty, satisfying meal ready in just 30 minutes.
Ingredients
Sauce Ingredients
- 1 onion (peeled and quartered)
- 3 cloves garlic (peeled)
- 1 jalapeno (deseeded)
- 5 roma tomatoes
- 4 dried chile de arbol
- 2 dried guajillo chiles
- 300 ml roasted red peppers (drained)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt (to taste)
- 1/8 teaspoon sugar
- 1 teaspoon chicken stock powder (optional)
Eggs and Garnish
- 4 large eggs
- Avocado (sliced)
- Queso blanco (crumbled)
- Fresh cilantro (chopped)
- Pickled red onion
- Yogurt cream or sour cream
To Serve
- Tortilla chips (corn tortillas or garlic toast are also suitable)
Instructions
- Soften the dried chilies: Place the dried chile de arbol and guajillo chiles in boiled water and set aside for about 10 minutes until softened. Drain well after soaking.
- Blacken the vegetables: Heat a skillet over medium heat without oil. Add the quartered onion, peeled garlic cloves, deseeded jalapeno, and roma tomatoes. Cook, turning occasionally, until the vegetables are blackened and blistered, taking care as garlic will finish first.
- Blend the sauce: Transfer the blistered garlic, onion, jalapeno, and tomatoes to a blender. Add the drained roasted red peppers along with 1 teaspoon of chicken stock powder and 1/8 teaspoon of sugar. Blend until smooth. Salt will be added later to adjust seasoning.
- Cook the sauce: Return the skillet to medium heat and add a drizzle of oil. Add ground cumin, paprika, and Mexican oregano and cook for about a minute, stirring frequently to release the spices’ aromas. Carefully pour in the blended tomato-pepper mixture and let it simmer for 5-10 minutes. Taste and adjust salt as needed, considering the saltiness of the stock powder.
- Add and cook eggs: Make wells in the simmering sauce and crack an egg into each well. Season the eggs with salt and pepper. Cover the skillet with a lid and cook the eggs for 5-7 minutes, or until they reach your desired doneness.
- Garnish and serve: Sprinkle crumbled queso blanco, chopped fresh cilantro, pickled red onion, and sliced avocado over the cooked eggs and sauce. Add a dollop of yogurt cream or sour cream. Serve immediately with tortilla chips, fresh corn tortillas, or garlic toast for dipping.
Notes
- Blistering the vegetables without oil intensifies their flavor and adds a smoky note to the sauce.
- You can adjust the heat by adding or reducing the number of dried chilies.
- Using chicken stock powder is optional; it adds depth but also saltiness, so add salt cautiously.
- Covering the skillet when cooking eggs ensures even cooking and prevents drying out.
- For a vegetarian version, ensure the chicken stock powder is omitted or replaced with a vegetarian alternative.
- Serving with garlic toast adds a delicious crunch and complements the smoky flavors well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
