Chipotle Shakshuka is a smoky vegetarian and gluten free dish featuring baked eggs in tomato sauce. It’s so good, even the biggest meat eater will love it! Perfect for breakfast, brunch and even dinner.
Shakshuka is traditionally a Moroccan dish, but I decided to give it a little Mexican twist by incorporating some chipotle peppers and salty cotija cheese. And I topped it with cilantro, of course. Just can’t resist!
This recipe is officially my new favorite brunch dish. What’s not to love about baked eggs in tomato sauce seasoned with smoky chipotle peppers and topped with cheese, cilantro and avocado?!
How to make shakshuka
- Heat oven to 375 degrees. While it’s heating up, saute some onions and peppers in an oven-safe skillet until they soften and begin to caramelize, about 20 minutes. This adds tons of flavor!
- Add garlic and cook until tender, about 2 minutes. Stir in cumin, paprika, and cook for another minute. Pour in chipotle peppers, tomatoes and salt and pepper. Simmer until the sauce has thickened, about 10 minutes. Stir in cotija cheese.
- Gently crack eggs into the tomato chipotle sauce and season with more salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!
Don’t have cotija cheese? You can make shakshuka with feta cheese instead.
One of my favorite things about this shakshuka recipe is that it’s a one-pot meal. One pot equals less clean up, which makes me very happy.
Interestingly, there was a time in my life when I actually enjoyed cleaning up in the kitchen. It was therapeutic for me. Now, because I’m always cooking for the blog and taking photos, cleaning up is just a huge hassle that I’d rather not deal with. Totally over washing dishes. Isn’t it funny how things like that change?
This whole one-pot meal business does require one thing – you need to have an oven-safe pan that you can use on the stove and in the oven. I love using a large cast-iron skillet like this one from Amazon, but if you’re looking to get one in stores, Target and other discount retailers are starting to carry more and more options.
Another great place to find a cast-iron skillet? A thrift store! You can find some magical kitchen things in thrift stores, and every once in a while, a really nice cast-iron pan will be under a huge pile of stuff. It may need a little love and cleaning up, but it’s worth it. Cast iron pans last forever.
That’s all for today, friends. I’m keeping today’s post short and sweet. If you’re in the Eastern part of the country, stay warm! It’s been snowing here in Pittsburgh for the last few days and I’m soo ready for it to end. Where are you, spring?! In the meantime, I’ll be enjoying a nice comforting bowl of chipotle shakshuka. 😉
Looking for more brunch recipes? Try these!
Chipotle Shakshuka is a smoky vegetarian and gluten free dish made of baked eggs in tomato sauce. It's so good even the biggest meat eater will love it! Perfect for breakfast, brunch and even dinner.
- 3 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 1 large red bell pepper, seeded and diced
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 chipotle pepper with juice, from can
- 2 15-ounce cans diced tomatoes with juices
- 1 teaspoon salt, more as needed
- pinch of black pepper, more as needed
- 1/2 cup crumbled cotija cheese
- 6 large eggs
- chopped cilantro, for serving
- avocado, for serving
Heat oven to 375 degrees.
While oven is heating up, heat oil in a large oven-safe skillet over medium-high heat. Add onions and bell peppers. Cook until very soft and beginning to caramelize, about 20 minutes.
Add garlic and cook until tender, about 2 minutes. Stir in cumin, paprika, and cook for another minute. Pour in chipotle peppers, tomatoes and salt and pepper. Simmer until the sauce has thickened, about 10 minutes. Stir in cotija cheese.
Gently crack eggs into the tomato chipotle sauce and season with more salt and pepper.
Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!
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