The Ultimate Shakshuka Recipe with a Mexican Twist
Hey foodies! If you’re a fan of scrolling through fancy brunch menus, chances are you’ve come across Shakshuka, the North African dish that’s taking the culinary world by storm. And for a good reason! This hearty meal consists of eggs poached in a spiced tomato sauce that’s so good, you’ll want to lick your plate clean.
But hold on a minute, because I’ve got something even better! As someone who loves to put a twist on classic recipes, I’m excited to introduce my Mexican-inspired version that features a zesty tomato and chorizo sauce, perfectly poached eggs, creamy avocado, and crumbly queso fresco. It’s a flavor explosion, my fellow foodies! So sit tight, and get ready to add some spice to your life with my Shakshuka recipe.
A Brief History of Shakshuka and Our Mexican-Inspired Twist
Before we get cooking, let’s take a journey through the delicious history of Shakshuka. The name “Shakshuka” comes from the Arabic language, meaning “all mixed up,” which perfectly describes this flavorful medley of eggs and spiced tomato sauce. Originating in North Africa, specifically Tunisia, Libya, and Algeria, it quickly became popular due to its simplicity and accessibility. And did you know that the introduction of tomatoes played a crucial role in the development of this dish?
In the mid-16th century, tomatoes were brought to North Africa from the New World by Hernan Cortés during the Colombian Exchange. The locals quickly adopted this new ingredient and incorporated it into their traditional cuisine, including Shakshuka.
From there, Shakshuka traveled to the Middle East and became a staple in Israeli cuisine. And now, here we are, taking this classic dish to the next level with our Mexican-inspired twist. Get ready to taste the fusion of flavors and join me in the flavor fiesta, amigos!
How to Make Shakshouka
Now that you know the history behind this beloved dish, it’s time to get cooking! Follow these simple steps to whip up your very own Mexican-inspired Shakshuka:
Ingredients:
Shakshouka A La Mexicana
Equipment
- 1 Skillet Cast Iron preferred
- 1 Spatula
Materials
- 1 tbsp oil Olive oil or avocado oil preferred
- 1/2 large onion
- 9 oz chorizo
- 3/4 cup chopped mushrooms
- 2-3 cloves garlic
- 28 oz fire roasted diced tomatoes canned
- 5 eggs
- 1 bay leaf
- 1 tsp thyme or 1 sprig of fresh thyme
- 1/4 tsp cumin
- 1/4-1/2 cup chicken stock or water
- avocado for garnish
- queso fresco for garnish
- salt to taste
- pepper to taste
Instructions
- Heat up oil over medium heat. Stir in the chopped onion and cook until translucent; 2-3 min.1 tbsp oil, 1/2 large onion
- Once the onions are translucent, add the chorizo. Using a spatula break it up into bite size pieces. Cook until browned; 5-6 min.9 oz chorizo
- Once the chorizo is browned, stir in mushrooms and garlic. Cook until fragrant; 2-3 min.3/4 cup chopped mushrooms, 2-3 cloves garlic
- Add the tomatoes along with the chicken stock, cumin, thyme, and bay leaf. Season to taste with salt and pepper. Using the spatula, break up the tomatoes. Simmer, uncovered for 10 minutes until the sauce has thickened and reduced a bit.28 oz fire roasted diced tomatoes, 1 bay leaf, 1 tsp thyme, 1/4 tsp cumin, 1/4-1/2 cup chicken stock, salt, pepper
- With the spatula, create 5 small wells/indentations. Gently crack the eggs into the wells/indentation and season the eggs with salt and pepper. Cover and cook until the egg whites have set; 6-8 min.5 eggs, salt, pepper
- Garnish with with fresh cilantro, avocado, and queso fresco.avocado, queso fresco
About The Author
