Are you ready to spice up your breakfast game with a dish that’s bursting with flavor and vibrant colors? Look no further than this Easy One Pot Mexican Shakshuka! This delightful recipe combines the rich, zesty taste of tomatoes, peppers, and spices with perfectly poached eggs, all cooked in one pan for minimal cleanup. In just 30 minutes, you can serve a hearty meal that’s not only delicious but also visually stunning. Whether you’re cooking for family or impressing guests, this shakshuka is sure to steal the show and leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients on the counter. This will make the cooking process smoother and more enjoyable.
- In a large skillet or a wide, deep pan, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about a minute.
- Add the diced onion to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the pepper softens.
- Stir in the minced garlic and cook for about 30 seconds, or until the garlic is fragrant. Be careful not to let it burn.
- Sprinkle in the cumin and smoked paprika, stirring to combine. Allow the spices to toast for about 1 minute to enhance their flavors.
- Pour in the can of diced tomatoes (with their juices) and stir well. Bring the mixture to a gentle simmer, and season with salt and pepper to taste.
- Allow the tomato mixture to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Using a spoon, create four small wells in the tomato mixture. Crack one egg into each well, being careful not to break the yolk.
- Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.
- Once the eggs are cooked to your liking, remove the skillet from heat. Garnish the shakshuka with fresh cilantro for a pop of color and flavor.
- Serve the one pot Mexican shakshuka immediately, either directly from the skillet or plated individually. Enjoy with crusty bread or tortillas for dipping!
Tips
- Prep Ahead: To make your cooking experience smoother, chop all your vegetables and gather your spices before you start cooking. This will save you time and keep the process enjoyable.
- Adjust the Heat: If you like a little kick, consider adding some diced jalapeños or a pinch of cayenne pepper when sautéing the onions for an extra layer of flavor.
- Egg Cooking Preference: Keep an eye on the eggs as they cook. For runny yolks, aim for about 5-7 minutes under the lid. If you prefer them firmer, let them cook a bit longer, checking frequently.
- Garnish for Flavor: Fresh cilantro adds a burst of flavor, but feel free to experiment with other herbs like parsley or even avocado slices for a creamy contrast.
- Serve with Style: This dish pairs wonderfully with crusty bread or warm tortillas. Consider serving it with a side of avocado or a fresh salad for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 195mg
