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!

Cal-Mex Shakshuka

Susan the CA Grown Mom

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine Mexican

Servings 6

Calories 338 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Video

Notes

Once you've tried Shakshuka, you'll definitely want more! Have fun with the base recipe. Try adding different herbs, or crank up the spice!

Nutrition

Calories: 338kcalCarbohydrates: 51gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 169mgSodium: 407mgPotassium: 2407mgFiber: 14gSugar: 28gVitamin A: 1756IUVitamin C: 138mgCalcium: 414mgIron: 12mg

Keyword avocado, bell peppers, cheese, cilantro, garlic, olive oil, tomato

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