A Spicy Twist on a Classic: My Love for Shakshouka – with a Mexican Twist
Cooking has always been my way of exploring the world from my kitchen. While I appreciate traditional recipes, I love adding my own twist to them—blending flavors, playing with ingredients, and making dishes that truly reflect my taste. That’s exactly how this version of shakshouka came to life—a dish that started as a Sunday staple and evolved into something with a bold, smoky Mexican flair.
For the longest time, shakshouka was a weekend ritual at my home. The rich tomato base, the gentle heat of spices, and those perfectly poached eggs made it a go-to brunch. But, like with any favorite meal, after countless weekends of the same dish, we found ourselves craving a little change. Instead of moving away from it completely, I decided to reinvent it with flavors that I had recently fallen in love with—Mexican spices, smoky jalapeños, and a hint of heat from adobo-chipotle seasoning.
I’ll admit, I’m no purist when it comes to cooking. I believe recipes are meant to be experimented with, adapted, and enjoyed in a way that fits your mood and cravings. This shakshouka is my way of merging the Middle Eastern classic with the bold, punchy flavors of Mexican cuisine.
One of my favorite things about this recipe is its simplicity. A handful of pantry staples come together in a single pan to create something so comforting and satisfying. The best part? The eggs! They cook gently in the spicy tomato and kidney bean mixture, soaking up all those rich flavors. Served with a slice of toasted sourdough, this dish is perfect for scooping up every last bit of the sauce.
Every time I make this, it reminds me why I love cooking—how a single dish can carry the warmth of home while embracing new flavors from around the world. It’s a fusion that isn’t trying to be “authentic” in any particular cuisine, but it’s something that brings joy to my table. And to me, that’s what truly matters.
There’s something incredibly comforting about a warm, flavorful skillet of shakshouka. Traditionally a Middle Eastern dish, this version takes a bold Mexican spin with smoky chipotle and taco seasoning, making it a perfect fusion breakfast or brunch option.
Imagine dipping a piece of crusty sourdough into a rich tomato and kidney bean base, with soft, perfectly poached eggs nestled in the sauce. It’s spicy, hearty, and satisfying—a dish that brings together robust flavors with minimal effort. Let’s dive into this easy one-pan recipe!
Serves: 1
Ingredients:
- 50g cooked red kidney beans (with water)
- 2 tsp + 2 tbsp olive oil
- 250g crushed tomatoes (with 1 cup water)
- 1 tsp taco seasoning
- 1 tbsp adobo-chipotle seasoning
- 2 eggs
- Salt to taste
- 1 tbsp finely chopped jalapeños
- ¼ cup chopped onions
- ¼ cup chopped bell peppers
- ¼ cup corn
Method:
- Prepare the Base: Mash the kidney beans slightly and keep them aside. Heat a pan and add 2 tsp of olive oil, followed by crushed tomatoes and water. Stir in salt, taco seasoning, and adobo-chipotle seasoning. Let it simmer for a few minutes until the flavors blend together.
- Build the Dish: Add the kidney beans with their liquid and cook the mixture well. Set it aside while preparing the next layer.
- Sauté the Vegetables: In a separate skillet, heat 2 tbsp olive oil. Add onions, bell peppers, and corn, stirring until they become slightly tender. Pour in the seasoned tomato and bean mixture and let it cook undisturbed for about 2 minutes.
- Poach the Eggs: Make small wells in the sauce and crack the eggs directly into them. Lightly season the eggs with salt, cover the pan, and let them cook until the whites are set but the yolks remain runny.
- Garnish and Serve: For an extra indulgent touch, sprinkle some grated Manchego cheese on top. Serve hot with toasted sourdough bread to soak up the rich, spicy sauce.
This dish is perfect for a lazy weekend breakfast or even a quick, wholesome dinner. The balance of smokiness from the chipotle, heat from the jalapeños, and the richness of the eggs makes it a standout meal. Enjoy!