Mexican Shakshuka Recipe

This flavorful Mexican shakshuka features a flavorful tomato sauce with chorizo, black beans, and poached eggs with an avocado and roasted corn garnish!

What is Shakshuka?

The literal translation of the word shakshuka comes from the Arabic word for “mixed” or “all shaken up.” It’s served all across the Middle East and Africa, but the traditional dish is made of sautéed onions and peppers in a spiced tomato sauce with poach eggs. My original shakshuka recipe can be found here, but for today, we’re switching things up by giving it a Mexican spin!

Ingredients in Mexican Shakshuka

• Olive oil.
• Chorizo.
• Yellow onion.
• Jalapeño.
• Fresh garlic.
• Smoked paprika.
• Cumin.
• Coriander.
• Chili powder (optional).
• Tomato paste.
• Black beans.
• Canned whole tomatoes.
• Salt and pepper.
• Eggs.
• Roasted corn, avocado, cotija/queso fresco, cilantro, or sour cream (for garnish).
• Toast or tortilla chips (to serve).

Still hungry? Check out my other shakshuka recipes!

• Green tomato shakshuka.
• Shakshuka margherita.
• Full English shakshuka.
• Red lentil shakshuka.

Mexican Shakshuka

This flavorful Mexican shakshuka features a tomato sauce with chorizo, black beans, and poached eggs with an avocado and roasted corn garnish!

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Course: Breakfast

Author: Mae Martin

Ingredients

• 2-3 tablespoons olive oil
• 8 ounces chorizo
• 1 cup chopped yellow onion
• 1 jalapeño, seeds removed if desired
• 3 cloves fresh garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• A dash of chili powder or cayenne pepper
• 1 tablespoon tomato paste
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (28-ounce) can whole tomatoes
• Salt and pepper, to taste
• 6-7 large eggs
• Roasted corn, sliced avocado, queso fresco or cotija cheese, sour cream, and cilantro, for garnish
• Toast, tortilla chips, or tortillas, to serve

Instructions

• Heat a tablespoon or so of olive oil in a large 12'' saucepan or skillet (make sure it has a tight-fitting lid). Once hot, add the chorizo and cook, breaking up the meat every few minutes until browned and no longer pink.
• Remove the cooked sausage from the pan and place onto a paper towel to drain. Set aside.
• If needed, pour a bit more oil into the pan, then add the chopped onion and jalapeño. Sauté for a few minutes until soft and translucent, then add the garlic and cook for 1 minute more.
• Mix in the paprika, cumin, coriander, chili powder, and tomato paste until well combined. Cook for 1 minute, then carefully pour in the canned tomatoes, using a spoon or your hands to break them up into a sauce-like consistency.
• Add the drained black beans and the cooked chorizo back to the pan, stirring until incorporated. Season the shakshuka with salt and pepper to taste and allow it to come to a simmer.
• Once bubbling, use a spoon to make 6 to 7 wells into the sauce and carefully crack an egg into each well.
• Cover the saucepan with the lid, adjust the heat to low, and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
• Remove the pan from the heat, garnish with your choice of toppings, then serve warm with toast, chips, or tortillas.