This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.

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  • Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.

  • Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

Tips

Cook's Note:

Serving size depends on the amount of eggs you want to poach. If they are large, only 5 or 6 will fit. I now use medium eggs to get more servings with more sauce. Yum!

Nutrition Facts

161 calories; protein 8g 16% DV; carbohydrates 13.1g 4% DV; fat 9.4g 14% DV; cholesterol 163.7mg 55% DV; sodium 685.3mg 27% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2017
A yummy hearty breakfast featuring canned diced tomatoes and poached eggs. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/19/2018
Since this is a recipe of Candice I'm sure the three star rating is reflective of the cook not the recipe. I only had one can diced toms so used it & one can of sauce 1/3c water. I would've liked the sauce to be thicker but it tasted okay. I'm anxious to try Bren's recipe next.:) Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2017
A yummy hearty breakfast featuring canned diced tomatoes and poached eggs. Read More
(3)
Rating: 5 stars
04/09/2017
What a great idea for breakfast. Could this be any better? Nope. It's fast healthy and super delicious. I typically don't care for eggs and tomatoes but the canned tomatoes changed my mind. They burst with tomato flavor but don't have that crunch like fresh toms so the texture mixes perfectly with the eggs. I cheated and used some leftover peperonata (bell peppers potatoes and olives) instead of the roasted peppers. I topped it with some habanero sauce but as is the flavor is right on. Thank you. Read More
(2)
Rating: 5 stars
11/03/2018
I have made this many times and everyone LOVES it!!! Try goat cheese on top instead of feta for a creamier option. Love! Love! Love!!!! Read More
(1)
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Rating: 5 stars
09/16/2017
Deliscious Read More
Rating: 3 stars
09/19/2018
Since this is a recipe of Candice I'm sure the three star rating is reflective of the cook not the recipe. I only had one can diced toms so used it & one can of sauce 1/3c water. I would've liked the sauce to be thicker but it tasted okay. I'm anxious to try Bren's recipe next.:) Read More
Rating: 4 stars
06/02/2017
Deliscious will spice it up a bit next time...:) Read More
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Rating: 5 stars
08/24/2019
Great flavor, nice and spicy; reminded me of huevos rancheros, in MEXICO..yummy. I topped it with cilantro for some color, needed nothing else, was PERFECT as is...loved IT! Read More
Rating: 5 stars
10/08/2019
Awesome recipe had fun making this for breakfast! Hubby loved every bite Thanks Read More
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