Hello amigos, I’m Mateo Garcia and today I’m excited to share with you my latest recipe creation: Savory Mexican-Style Shakshuka. This dish is a true flavor explosion that combines the fiery tastes of my homeland with the Middle Eastern-infused Shakshuka. The result? A dish that will make your taste buds dance with joy!
Mateo was born and raised in a small town in central Mexico, where he grew up learning about the importance of family, homemade meals, and the art of cooking. He later moved to the United States to pursue a career in graphic design, but his love for food never diminished. In his free time, he enjoys experimenting with different flavors and creating unique recipes that blend his native Mexican cuisine with international influences.
Mateo Garcia currently resides in the United States and grew up in Mexico.
As a proud Mexican, my cuisine is an integral part of my identity. Growing up, I spent countless hours watching my abuela preparing delicious meals from scratch, spending time with my family and learning the importance of fresh, homemade cooking. This Shakshuka recipe is special to me because it fuses two classic dishes – Shakshuka and Huevos Rancheros – with a Mexican-inspired twist. The recipe is a tribute to my heritage and the skills I learned from my family.
Did you know that Shakshuka is said to have originated in North Africa and was brought to Israel by Tunisian Jews in the 1950s? The dish has since become a beloved classic throughout the Middle East and beyond. The beauty of Shakshuka is that it is versatile and can be customized to fit a variety of taste preferences. I’ve taken this concept and put my own spin on the recipe by infusing it with traditional Mexican flavors such as cumin, smoked paprika, and jalapeno. The dish is finished off with crumbled cotija cheese and chopped cilantro, adding a fresh and tangy twist to the rich and spicy tomato sauce. Trust me, this Shakshuka recipe is the perfect combination of flavors that you’ll want to make over and over again!
What you need
Savory Mexican-Style Shakshuka: Fiery Flavors and Huevos Rancheros Fusion is a breakfast or brunch dish that’s guaranteed to make your taste buds dance. This recipe fuses two classic dishes – Huevos Rancheros and Shakshuka – with a Mexican-inspired twist. The tomato base is infused with fiery flavors of smoked paprika, cumin, jalapeno, and garlic, and poached eggs are nestled in the flavorful pool. As you take a bite, the runny yolk mixes with the tangy tomato sauce, coating your tongue with a harmonious blend of flavors. The dish is garnished with crumbled cotija cheese and chopped cilantro, adding another layer of texture and freshness. Served with warm tortillas and sliced avocado on the side, this Shakshuka recipe is the perfect way to kickstart your day, or to serve for a cozy brunch with friends. Don’t let the long list of ingredients and steps intimidate you – trust me, the results are more than worth it!
Ingredients:
- can of diced tomatoes – The diced tomatoes form the base of the dish and provide a sweet and tangy flavor. You can swap with fresh tomatoes when they are in season.
- red bell pepper – The red bell pepper adds sweetness, crunch, and flavor to the dish. You can substitute with any other color bell pepper.
- onion – The onion forms the flavor base of the dish. You can swap with shallots or leeks for a milder flavor.
- garlic – The garlic adds a pungent and fragrant flavor to the dish, and is a staple in Mexican cuisine. You can add more or less depending on your preference.
- jalapeno pepper – The jalapeno adds heat and a distinct flavor to the dish. You can use other chili peppers to adjust the spiciness level according to taste.
- cumin powder – The cumin powder adds a warm and nutty flavor to the dish. You can substitute with coriander powder if you prefer.
- smoked paprika – The smoked paprika adds a depth of flavor and a smoky taste to the dish. You can substitute with regular paprika if you don’t have the smoked variety.
- salt – Salt enhances the flavors of the dish and balances out the sweetness of the tomatoes. Use as needed.
- black pepper – Freshly ground black pepper adds a warm and peppery flavor to the dish. Use as needed.
- eggs – Eggs are gently poached in the tomato sauce and add protein and richness. You can adjust the number of eggs to your preference.
- avocado – Sliced avocado is a delicious topping that adds healthy fats and creaminess to the dish. You can omit if not available.
- cilantro – Cilantro is a traditional herb used in Mexican cuisine. It adds a fresh and bright flavor to the dish. You can substitute with parsley if you prefer.
- cotija cheese – Cotija cheese is a salty and crumbly Mexican cheese that adds a delicious finishing touch to the dish. You can substitute with feta cheese if you can’t find cotija cheese.
- tortillas – Warm tortillas are a classic accompaniment to the dish and are perfect for sopping up the tomato sauce. You can substitute with any type of bread or toast.
Utensils:
- large cast-iron skillet
- cutting board
- chef’s knife
- wooden spoon
- measuring spoons
- measuring cups
- spatula – Optional. Can use a spoon or fork instead.
- oven mitts
Smoked Paprika
I love smoked paprika because it adds a unique smoky flavor to dishes that you can’t get from regular paprika. It gives my Shakshuka recipe depth and complexity, and makes it stand out from other similar dishes. Smoked paprika is made by smoking and drying peppers before grinding them into a powder. Aside from adding flavor to dishes, it’s also rich in vitamins and antioxidants. It’s important to use the right amount to avoid overpowering the other flavors. Too much smoked paprika can make a dish too smoky and ruin the balance of flavors. Whether you’re a fan of smoky flavors or not, you should give smoked paprika a try in this recipe – I’m sure you won’t regret it!
Cotija Cheese
Cotija cheese is a salty and tangy Mexican cheese that is perfect for adding a finishing touch to my Shakshuka recipe. It’s a crumbly cheese that adds a nice texture to the dish, and its saltiness balances out the sweetness of the tomatoes. Cotija cheese is made from cow’s milk and is similar to feta cheese, but with a slightly different flavor profile. It’s a protein-rich cheese and a good source of calcium. I find that many people are not familiar with cotija cheese and are hesitant to try it, but it’s a delicious addition to many dishes. If you’re not a fan of cotija cheese, you can swap it out for feta or another crumbly cheese, but I highly recommend giving it a try in this recipe to get the full flavor experience.
What to serve it with?
If you want to take this dish to the next level, I highly recommend serving it with warm tortillas and sliced avocado. The tortillas are perfect for scooping up the tomato sauce and runny eggs, while the creamy avocado adds a fresh and cooling contrast to the fiery flavors. Plus, as a Mexican, tortillas and avocado are a staple in my cuisine and dear to my heart. They’re versatile ingredients that can be incorporated into a wide variety of dishes, making them a perfect addition to this savory Shakshuka fusion.
Summary
¡Listo amigos! I hope you enjoyed learning about my Savory Mexican-Style Shakshuka recipe. Now it’s time to head to the kitchen and start cooking! I can assure you that this fiery and flavorful dish will take your taste buds on a journey to Mexico and the Middle East, with every bite bursting with harmonious flavors. Don’t forget to share your experience with me and leave your comments below. I’d love to hear how your Shakshuka turned out and what twists you added to make it your own. ¡Buen provecho!
Here’s the recipe:
Savory Mexican-Style Shakshuka: Fiery Flavors and Huevos Rancheros Fusion
Equipment
- large cast-iron skillet
- cutting board
- chef's knife
- wooden spoon
- Measuring spoons
- Measuring cups
- spatula
- Oven mitts
Ingredients
- 14.5 oz can of diced tomatoes
- 1 red bell pepper
- 1 onion
- 4 cloves garlic
- 1 jalapeno pepper
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste black pepper
- 4 eggs
- 1 avocado
- 1/4 cup, chopped cilantro
- 1/4 cup, crumbled cotija cheese
- 4 tortillas
Instructions
- Prepare the ingredients - Chop the onion, bell pepper, garlic, and jalapeno pepper. Open the can of diced tomatoes. Crumble the cotija cheese. Chop the cilantro. Slice the avocado. This will make the cooking process smoother and more organized.
- Cook the vegetable base - Heat the cast-iron skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it's translucent. Add the chopped bell pepper, jalapeno pepper, and garlic, and sauté for another 4-5 minutes until the vegetables are soft and fragrant. Add the can of diced tomatoes and stir well. Add the cumin powder, smoked paprika, salt, and black pepper. Stir well and let the mixture simmer for 5-7 minutes until it thickens slightly.
- Poach the eggs - Make four small wells in the tomato mixture with a spoon or spatula. Crack one egg into each well. Cover the skillet with a lid or aluminum foil and let the eggs cook for about 5-7 minutes, or until the egg whites are set and the yolk is still runny. Remove the skillet from heat and let it rest for a few minutes.
- Serve the Shakshuka - Garnish the Shakshuka with crumbled cotija cheese and chopped cilantro. Serve with warm tortillas and sliced avocado on the side. Enjoy!
