I recently discovered Shakshuka when my daughter-in-law introduced it to me at a family brunch. Shakshuka is a dish of eggs poached in a sauce of tomatoes, peppers, onions and often cumin. It is believed to have originated in North Africa.
I wanted to try Shakshuka with a “Mexican twist” inspired by my father’s favorite breakfast of Huevos Rancheros.
- 3 tablespoons extra-virgin olive oil
- 3 shallots chopped
- 2 – 3 colorful sweet peppers sliced thinly or chopped (or a mix)
- 2 – 3 shishito peppers
- 2 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne, or to taste
- 1 can of diced tomatoes with green chiles
- Juice of one lime
- 5 – 6 large eggs
- 1/2 teaspoon freshly ground salt (or to taste)
- ¼ teaspoon of freshly ground black pepper
- 1/2 cup of crumbled queso blanco (or feta cheese)
- Chopped cilantro, for serving
- Cook the shishito peppers by frying them in the pan first in a little oil until blistered. Saute the chopped vegetables in more olive oil until lightly golden.
- Add the can of diced tomatoes, the lime juice and the spices to this mixture. Let it come to a simmer over a medium heat on the stove.
- When it is lightly bubbling, crack the eggs “gently” into the sauce. ( I broke one as you can see – but that’s okay!)
- Let this simmer for about ten minutes until the clear whites turn solid white, and the yolk is still yellow but lightly cooked. While it is simmering crumble the cheese on top so it can melt slightly before serving.
- Garnish with cilantro, the shishito peppers & freshly ground salt, pepper and pepper flakes.
- Serve with corn tortillas and an extra squeeze of lime.
- This is a delicious breakfast or brunch for a group of people. You can cut the veggies ahead of time and then make it when everyone is ready. It only takes ten minutes once you start for the eggs to cook. For a larger group have two skillets going at once. Enjoy!