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Mexican Shakshuka – Mediterranean Breakfast

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 2 servings

  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1/3 cup chopped onion
  • 1 green bell pepper, diced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 teaspoons chili powder (OR paprika)
  • 1 can (14.5oz) diced or roasted tomatoes
  • SUBSTITUTE: 2 Roma tomato, diced
  • 1/2 can (7oz) tomato sauce, no-salt-added
  • pinch of sea salt & pepper
  • 4 whole eggs
  • Garnish
  • Fresh chopped parsley OR cilantro
  • Make it even better:
  • Toss in fresh spinach leaves while the sauce is simmering
  • Enjoy with whole wheat toast or roasted sweet potato cubes or slices


Step 1

Set oven to 400F/204C.

Step 2

Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes

Step 3

Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.

Step 4

Make 4 holes in the skillet and crack an egg inside each hole.

Step 5

Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.

Step 6

Garnish with fresh chopped parsley and enjoy with whole grain toast.