This easy Mexican Shakshuka recipe is a delicious breakfast to try. Big juicy chunks of tomato, fire-roasted green chilis, black beans, and poached eggs make it hard to resist!
If you love breakfast as much as we do, here are some more delicious gluten free breakfast recipes to try.
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This Mexican Shakshuka recipe is perfect for Cinco de Mayo. This fun holiday is coming up and I wanted to share a delicious, spicy recipe with you. (I love spice, but my kids don't...this mild spice is my compromise. Feel free to make yours spicier!)
I took a classic shakshuka recipe and changed it up to have a kick of heat. This hot egg dish is not only full of Mexican flavors, but it is something your whole family will enjoy.
And if your kids won't touch spicy anything, try this Butternut Squash Breakfast Skillet. Even my picky kid loves this one.
My friend introduced me to shakshuka a few weeks ago when we went to visit for brunch. They love shakshuka and showed me their very favorite recipe from the New York Times. I have to admit, I made this classic shakshuka with feta recipe at least 3 times over the next month. It is dangerously addictive.
What gluten free bread is good to dip into shakshuka?
Shakshuka is made for dipping! That delicious savory tomato sauce screams out for bread. If you are buying bread to dip, Against All Grain makes a great gluten free baguette. It is available in most grocery stores in the frozen section. If you want to make something to dip, try one of these:
- These gluten free paleo biscuits are quick and easy to make.
- I love this gluten free focaccia bread recipe, it bakes in a cast-iron skillet!
- One of my very favorites, these light and fluffy gluten free cheddar muffins are great for dipping.
This breakfast is high in protein and is not only naturally gluten free, but it is vegetarian as well. If you would like to make this recipe dairy-free, use dairy-free cheese like Daiya or VioLife.
This hearty breakfast is full of Mexican flavors. My kids will tell you I load too many vegetables into this breakfast. There is a lot of flexibility in making this recipe, use what you like...but keep the Mexican flavors and seasonings.
What kind of canned tomatoes are best?
Tomatoes make this dish so you want to use a high-quality tomato. I used Cento San Marzano's whole peeled tomatoes. (This is not a sponsored post, I just genuinely like this specific tomato in this recipe.) Don't use a salted tomato. Because they are whole, I use a knife to cut them up into chunks before I put it into the pan to cook.
Can you use fresh tomatoes to make a shakshuka?
You can also use fresh tomatoes, which I love to do in the summer when I buy a lot of heirloom tomatoes at the farmer's market. To use fresh tomatoes, slice your tomatoes into small pieces and add to the seasonings and vegetables to cook.
TIP: I cook onions and garlic with a little olive oil in my cast iron pan.
- Typical vegetables like pepper and onion
- Kalamata olives
One of the reasons I love this recipe is because it makes a great skillet breakfast. You will want to make this shakshuka recipe in a 12-inch cast-iron skillet because this dish is cooked partly on the stove, and partly in your oven.
A conventional pan can't be used in the oven. Cast iron can take high heats, making it the best choice to use.
After 5 minutes, I add the tomatoes, roasted chilis, and black beans. I simmer these together for 10 minutes on low heat. Next, I toss in fresh spinach. This is my way of getting a few extra veggies :-). Spinach isn't necessary for this recipe.
You can see how quickly that pile of spinach cooks down!. Next, I add raw eggs. Simmer for 5 minutes then move the pan to the oven to broil the shakshuka. Remove from the broiler after 5 minutes when the tops of the eggs are cooked and the cheese is all melted.
Add cheese (optional) to the tomato egg mixture then return the pan to the oven until the eggs are done.
What kind of cheese is good for shakshuka?
Since this recipe is a Mexican shakshuka, I like to use a shredded Mexican blend cheese. Traditional shakshuka uses feta cheese. The sky is the limit when it comes to shakshuka flavors and cheese combinations. Here are my favorites:
- cheddar cheese
- gouda cheese
- mozzarella cheese
More delicious gluten free breakfast ideas:
- If you love migas, these Chorizo Migas are a huge hit for breakfast!
- Need a breakfast on the go? This Egg Muffin Cups recipe is great because you can freeze them for later.
- Everyone loves this Gluten Free Breakfast Burritos recipe.
- If pancakes are your thing, these Gluten Free Buckwheat Pear Pancakes make a great breakfast!
- 20 ounce whole peeled tomatoes
- 4 ounce green chilis
- 15 ounce black beans
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup spinach
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon crushed red pepper
- 4 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- (optional cheddar or Mexican blend cheese)
- In a large cast iron skillet, add olive oil and heat on medium low heat for 2 minutes.
- Add chopped onion and garlic. Cook for 2-3 minutes.
- Open tomatoes and use a knife to cut up the tomatoes while in the can. (I do it this way so I don't lose any of the juice.)
- Add tomatoes, chilis, beans, and spices to the pan and simmer for 10 minutes.
- Add spinach leaves (optional) and allow to cook in.
- When the spinach has wilted, add eggs, spacing them out. (I used 4, but you can easily add as many as you like.)
- Preheat oven to broil setting.
- After eggs simmer on the stove for 5 minutes, transfer the cast iron skillet to the oven and broil for 5 minutes.
- Remove the pan and add cheese. Put back in the oven until the cheese melts.
- Serve hot with gluten free bread (for dipping) or corn tortillas.
This Mexican shakshuka recipe is best made in a cast iron skillet, but you can easily make it in a pan that can be safe up to 400 degrees F in the oven. If you don't have a pan that is oven-safe, skip the broil finishing step.
Nutrition Information:Yield: 4 Serving Size: person
Amount Per Serving: Calories: 305Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 186mgSodium: 408mgCarbohydrates: 39gFiber: 13gSugar: 7gProtein: 19g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
(*This post was updated from an older April 2017 post.)