Mexican-inspired Shakshuka

Do you put ketchup on your eggs? Then try this classic North African dish for breakfast.

Mexican Shakshuka
Courtesy Image

Carbs are an important part of post-recovery meals. Pair this shakshuka—a classic North African dish of poached eggs in a spicy tomato sauce—with a whole-grain soft tortilla or baked-bean tortilla chips.

Nutrition information (per serving)

Calories: 260; protein: 15g; fat: 14g; carbs: 18g

Recipe and photo by Kelly Jones, M.S., R.D., C.S.S.D., L.D.N., co-creator of the virtual sports nutrition and intuitive eating course Fit Fueling.

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Prep time

15 min.

Cook time

40 min.

  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 2 jalapenos, minced
  • 1 medium onion, diced
  • 1 large red bell pepper, sliced into thin strips
  • 1 (28 oz) can whole peeled tomatoes, chopped
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 6 eggs
  • 1/4 cup cilantro (loose, not packed)

Preheat oven to 350° and heat cast iron pan over low-medium heat. Add the olive oil.

Add the garlic and jalapeños, stir, and let cook roughly one minute before adding the onion and bell pepper. Stir, cover, and cook roughly 15 minutes, stirring occasionally.

Next, stir in spices and pour in tomatoes. Stir and let cook uncovered for 10 minutes.

Crack eggs into small ramekins. Before adding to the tomato sauce, make small wells in the tomato mixture with a spoon for each egg.

Pour eggs into the wells one by one.

Put the pan, uncovered, in the oven, and let cook for 8 minutes.

Remove from oven, add cilantro, and serve with pita or your favorite hearty bread.