Mexican Shakshuka

About this recipe

Mexican Shakshuka reimagines the Middle Eastern classic with Mexican spices — eggs poached in a spiced tomato sauce pick up cumin, chipotle, and jalapeño heat in every bite. The sauce needs to simmer until it thickens slightly and deepens in colour before you nestle the eggs in, which prevents them from sinking and helps them cook evenly. This is the kind of dish that looks dramatic and complex but requires only basic technique. The sauce is the foundation. Fry onions, garlic, and jalapeños in oil first to release their aromatics, then toast cumin and smoked paprika briefly — this last step prevents the spices from tasting raw. Pour in pureed tomatoes and let everything simmer for about ten minutes until the sauce turns deep red and thickens slightly. The tomato should reduce by about a quarter, concentrating its flavour significantly. This is where the depth comes from. What makes or breaks shakshuka is the timing of adding the eggs. You want the sauce hot and slightly thick before you make wells and crack the eggs in. The residual heat will cook the whites while keeping the yolks runny. Cover the skillet and reduce heat to low — checking at the eight-minute mark. The eggs are ready when the whites are set and opaque but the yolks still jiggle slightly when you shake the pan. Scatter queso fresco over the top just before serving and garnish with fresh coriander. Tear warm flour or corn tortillas into the pan if you like — they'll soak up some of the sauce and add substance. Each serving provides 18 grams of protein from the eggs, making this a genuinely filling breakfast or light dinner. Serve straight from the skillet into bowls for the most dramatic presentation. The spice is medium and warming, with the chipotle adding a lingering smoky heat.