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!
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.
This breakfast is high protein, and is not only naturally gluten free, but it is vegetarian as well.
It is so easy to learn how to make shakshuka.
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.
TIP: I cook onions and garlic with a little olive oil in my cast iron pan.
Cast Iron Pan
You will want to make this shakshuka recipe in a cast iron pan 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 in 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.
Add cheese (optional) to the tomato egg mixture then return the pan to the oven until the eggs are done.
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Things You Need To Make This Recipe:
And if you would like, this delicious Instant Pot Chili from Gluten Free Pressure Cooker is a ready so quickly!
If you love shakshuka, this fun new spicy Mexican shakshuka recipe is something fun to try. Quick and easy to make, it is perfect to dip a tortilla in to.
- 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.
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