Mexican Shakshuka Recipe

Name: Mexican Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup diced onion; 1 tablespoon minced garlic; 1 (8 ounce) jar roasted red bell peppers, drained and chopped; 3 tablespoons Hunt's(R) Tomato Paste; 1 teaspoon chili powder; 1 teaspoon ground ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon Spanish paprika; 2 (14.5 ounce) cans Hunt's(R) Diced Tomatoes, undrained; 1/2 cup water; salt and pepper to taste; 6 eggs, or more as needed

Servings: persons

2 tablespoons vegetable oil
1 cup diced onion
1 tablespoon minced garlic
1 (8 ounce) jar roasted red bell peppers, drained and chopped
3 tablespoons Hunt's(R) Tomato Paste
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
2 (14.5 ounce) cans Hunt's(R) Diced Tomatoes, undrained
1/2 cup water
salt and pepper to taste
6 eggs, or more as needed

1
Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
2
Stir in Hunt's(R) Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
3
Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup diced onion, 1 tablespoon minced garlic, 1 (8 ounce) jar roasted red bell peppers, drained and chopped, and more.

Yes, Mexican Shakshuka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Shakshuka

How did you like this recipe?

Frequently Asked Questions