A vibrant skillet of simmered tomatoes and eggs gets a bold Mexican twist in this easy, healthy take on shakshuka.
When it comes to quick, cozy meals that feel special without requiring much effort, shakshuka is always a good idea. Traditionally from North Africa and the Middle East, this one-skillet dish of poached eggs in spiced tomato sauce has become a global favorite, with good reason. It’s hearty, flavorful, endlessly adaptable, and just as welcome at the breakfast table as it is for dinner.
This version gives classic shakshuka a zesty, south-of-the-border update. Think fire-roasted salsa instead of stewed tomatoes, taco seasoning in place of harissa or cumin, and bright garnishes like avocado, cilantro, and scallions for a distinctly Mexican twist.
The recipe comes together with simple pantry ingredients and just a few fresh add-ins. You’ll start by simmering peppers and salsa into a quick, rich tomato base, then gently crack in the eggs and cook them until the whites are set but the yolks are still runny. Spoon it over lime-spiked cauliflower rice, and there you have it: a simple yet memorable meal you’ll want to return to again and again.
Is This Mexican Shakshuka Recipe Healthy?
Yes. This recipe is naturally gluten-free, dairy-free, and Whole30-compliant, making it a great fit for a range of dietary needs. The sauce is made without added sugar, and the eggs add a satisfying dose of protein. Salsa and red bell pepper bring a boost of antioxidants and vitamin C. Trading the traditional side of pita or bread for cauliflower rice keeps the carbs low, while avocado provides healthy fats.
What Is Shakshuka?
Shakshuka is a dish with deep roots in North African and Middle Eastern cuisine, most commonly believed to have originated in Tunisia. The name comes from the Maghrebi Arabic word for “a mixture,” which perfectly describes its humble, hearty base: a spiced stew of tomatoes, peppers, onions, and olive oil, with eggs poached directly in the sauce. Over time, shakshuka spread across the region and became especially popular in Israel. It’s traditionally served in the skillet it was cooked in, often alongside bread for dipping and scooping. While modern versions abound with additions like cheese, leafy greens, or sausage, the soul of shakshuka remains the same: a one-pan, rustic meal that blends bold flavor with satisfying simplicity.
How Do I Store Leftovers?
Leftover shakshuka can be stored in an airtight container in the fridge for up to 3 days. For best results, store the tomato base and cauliflower rice separately. Reheat gently on the stovetop or in the microwave. However, eggs are best cooked fresh, so consider making only what you’ll eat in one sitting.
Serving Suggestions
For a heartier meal, pair this Mexican shakshuka with Refried Black Beans, warm Gluten-Free Tortillas, or a batch of Easy Guacamole.
For more Mexican-inspired spins, you might also like Mexican Zucchini Lasagna, Mexican Scrambled Eggs, or Mexican Lentil Homemade Hummus.
Recipe
Ingredients
For The Shakshuka:
- ½ tablespoon avocado oil or olive oil
- ½ large red bell pepper sliced
- 1½ teaspoons taco seasoning
- 1 can diced tomatoes (14 ounces)
- ⅔ cup salsa of choice
- 1 tablespoon tomato paste
- 4 large eggs
- Salt and pepper
- ½ large avocado sliced
- Cilantro for garnish
- Sliced green onion for garnish
For The Cauliflower Rice:
- 3 cups cauliflower cut into florets
- 1½ teaspoons avocado oil or olive oil
- ⅓ cup cilantro minced
- Fresh lime juice to taste
- Salt and pepper
Instructions
- Heat the avocado oil in a large, high-sided skillet over medium-high heat. Add the red bell pepper and cook until it begins to soften, about 2-3 minutes.
- Add the taco seasoning and cook until fragrant, about 1 minute. Add the diced tomatoes, salsa, and tomato paste. Bring to a boil.
- Once boiling, reduce the heat to medium and simmer until the sauce begins to reduce, about 7-8 minutes.
- While the sauce simmers, place the cauliflower in a food processor and process until broken down and rice-like.
- Heat the oil for the cauliflower rice in a medium pan over medium-high heat. Add the cauliflower rice and cook until lightly golden brown, stirring occasionally. Once cooked, transfer to a bowl and stir in the cilantro. Season with a squeeze of fresh lime juice and salt and pepper to taste. Cover to keep warm.
- Once the shakshuka sauce has reduced, crack the eggs into the skillet, leaving room in between them. Sprinkle each with salt and pepper and cover the skillet with a lid. Cook until the eggs are done to your liking. I cooked mine about 4 minutes for runny yolks.
- Divide the cauliflower rice between 2 bowls and top with the shakshuka.
- Garnish with the sliced avocado, cilantro, and green onion. Season to taste with salt and pepper and DEVOUR.
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