Tex-Mex Shakshuka – Mediterranean Breakfast

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 392
Protein 19g
Fat 25g
Carbs 23g
Total Time 35 minutes


Tex-Mex Shakshuka – Mediterranean Breakfast


Tex-Mex Shakshuka

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
  1. Set oven to 400F/204C.
  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
  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.
  4. Make 4 holes in the skillet and crack an egg inside each hole.
  5. Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
  6. Garnish with fresh chopped parsley and enjoy with whole grain toast.

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