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Have you ever tried Shakshuka? We lent some California flair to the traditional Middle Eastern tomato and pepper based dish by adding in avocados, cilantro and cotija cheese. Get ready for your next obsession – Cal-Mex Shakshuka.
All I have to say after preparing this dish is, WOAH!
We discovered this method while perusing Instagram and instantly fell in love with the ingredients, ease of prep and presentation.
Sometimes it pays to expand your palate and get out of the rut of safe dishes that you’ve been eating your entire life!
Think about the ingredients in this beautiful dish: bell peppers, onions, tomatoes, eggs & avocado.
What’s not to love about that? I say:
Not. A. Thing.
I added the typical California twist to the traditional version. The addition of cilantro, avocado and cotija cheese makes this dish a hearty recipe for any weekend brunch menu or weeknight dinner. (Because let’s be honest here, avocados make almost everything better. If you feel the same, you’ll need to check out some of our favorite avocado recipes.)
Let’s take a look at what makes Cal-Mex Shakshuka so delicious…
Shakshuka’s mouthwatering sauce is made up of a bell pepper, onion, and garlic mixture that gets broken down in 2 cans of diced tomatoes.
After the mixture is cooked down for 15-20 minutes. Create small wells in the sauce to accommodate the eggs.
Crack the eggs over the sauce and allow them to cook in place on the stovetop.
Top with avocado slices and chopped cilantro.
Sprinkle cotija cheese over the entire dish for a finishing touch!
Dig in and enjoy!
- 2 T. olive oil
- 2 shallots, sliced thin
- 2 bell peppers, sliced thin
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. paprika
- 1/4 tsp. turmeric
- 2 (14oz.) cans diced tomatoes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 eggs
- 1 avocado, sliced
- 2 T. chopped cilantro
- 1/4 cup cotija cheese, shredded
- Add the olive oil to a skillet and heat to medium. Add the shallot and cook for about 5 minutes or until soft. Add the bell peppers and spices and cook until peppers are soft, about 5 more minutes.
- Add the canned tomatoes and salt & pepper and simmer for about 10 minutes.
- Create wells in the sauce and crack an egg in each well.
- Allow the eggs to cook for an additional 10 minutes or until set.
- Garnish with avocado, cilantro and cheese.
Did you give Cal-Mex Shakshuka a shot? Snap a pic and tag us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspo!