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This Chipotle Shakshuka recipe features baked eggs in a smoky tomato sauce for an easy and healthy dish. It’s so good, even the biggest meat eater will love it! Perfect for breakfast, brunch and even dinner.
What Is Shakshuka?
Shakshuka (sometimes also spelled ‘shakshouka’) is a dish made of eggs baked or poached in a tomato sauce typically seasoned with ingredients like garlic, paprika, chili peppers, and cumin. It’s a very popular middle eastern dish with origins pointing to Morocco.
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?!
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.
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 large retailers are starting to carry more and more options.
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, cumin, paprika, chipotle peppers, tomatoes, salt and black pepper. Simmer until the sauce has thickened, about 10 minutes, then stir in cotija cheese.
- Gently crack eggs on top of the tomato mixture 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!
Tips for making the best shakshuka recipe
- As mentioned above, you need an oven safe pan like a cast iron skillet to make this dish. Don’t use just any regular pan and stick it in the oven!
- Don’t stop cooking the onions and peppers too early! They really do need a good 20 minutes to get that great caramelization.
- When adding in the garlic – be sure to stir it around often. Garlic burns very easily and the only smoky flavor you want in this dish are from the spices.
Shakshuka Variations
- Use fire-roasted tomatoes to add another layer of smokiness to this dish.
- If you don’t have cotija cheese, feta cheese or goat cheese also work.
- Add in crushed red pepper flakes (anywhere from 1/2 teaspoon to 1 teaspoon) to lend a little more heat to the recipe!
While you can certainly eat shakshuka on it’s own, you can also pair it with fresh baked bread, Mexican bolillo bread rolls or roasted potatoes.
That’s all for today, friends. If you need me, I’ll be enjoying a nice comforting bowl of shakshuka!
More recipes you’ll love
Chipotle Shakshuka Recipe
Ingredients
- 3 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 1 large red bell pepper, diced
- 1 tablespoon minced garlic, about 5-6 cloves
- 2 15-ounce cans diced tomatoes
- 1 chipotle pepper in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt, plus more as needed
- 1 pinch freshly ground black pepper plus more as needed
- 1/2 cup crumbled cotija cheese, plus more for topping
- 6 large eggs
- chopped cilantro for serving
- avocado slices, for serving
Instructions
- Heat oven to 375°F. While oven is heating up, heat oil in a large cast iron or 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 fragrant, about 1 minute. Stir in tomatoes, chipotle pepper, cumin, paprika, salt and black pepper. Simmer until the sauce has thickened, about 10 minutes.
- Stir in cotija cheese, then gently crack eggs on top of the tomato mixture. Season the eggs with a little 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG looks like heaven, your recipes are so well structured, clean and beautiful presented, i love it!
Thank you so much, Juan!
My husband made this for our family tonight. We loved it! Such a great take on Moroccan comfort food, and especially welcome during this New England winters eve. Our 2 yr old loved it, and 4yr old loved saying “Shakshuka” . A new family fave!
I love it when I hear that kids like the recipes! They’re the true test, haha. Thanks so much for letting me know!
Made it and loved it. Had to make a few substitutions(fresh jalapeno and dry ground chipotle since we had no chipotle peppers on hand). Received good reviews from my 7 year old. 🙂
Making this dish and topping it with both chives and cilantro and serving it over grits. SUPER yummy! This recipe is a keeper.
I love that you’re serving it with grits! That sounds delicious. I’m so glad you like it!
Is it one chipotle or one entire can of chipotle? Thanks!
Just one! An entire can would be VERY spicy, haha 🙂
It does say “pepper’s” in the instructions.
Ooh, sorry about that! I’ll definitely update the instructions. Thanks for letting me know.
Yummm loving your twist on my favourite breakfast food of all time! Your photos have me drooling into my keyboard. Pinning for later!
Thank you so much 🙂