Tex-Mex Shakshuka Eggs

main_Tex-Mex Shakshuka Eggs


  • • 2 tablespoons olive oil
  • • 2 medium red or yellow bell peppers, cut into thin strips
  • • 1 medium sweet onion, thinly sliced
  • • 1/4 teaspoon fine sea salt or kosher salt
  • • 2 cloves garlic, finely chopped
  • • 1 teaspoon ground cumin
  • • 1/2 cup water
  • • 1 jar (16 oz) Muir Glen™ organic medium salsa
  • • 4 eggs
  • • 1 tablespoon hot sauce
  • • 1/4 cup crumbled queso fresco cheese (1 oz)
  • • 2 tablespoons chopped fresh cilantro leaves
  • • 2 tablespoons toasted pepitas (pumpkin seeds)
  • • 4 cups lightly salted tortilla chips


Prep Time: 30 Min

Total Time: 45 Min

  1. In 10-inch skillet, heat oil over medium heat until shimmering. Add peppers, onion and salt; cook 7 to 8 minutes, stirring frequently, until onions begin to brown and peppers blacken on edges. Add garlic and cumin; cook 15 to 30 seconds, stirring constantly, until fragrant. Stir in water; cook 30 to 60 seconds, using spatula or spoon to scrape up browned bits, until liquid is absorbed.
  2. Stir in salsa; heat to simmering. With back of spoon, make 4 evenly-spaced indentions in salsa mixture. Gently crack an egg into each indention. Drizzle hot sauce over eggs. Cover; reduce heat to low. Cook 8 to 11 minutes or until yolks are set. Sprinkle with cheese, cilantro and pepitas; serve with tortilla chips.


Shakshuka it up! This riff on the North African classic tomato and egg skillet features organic salsa, warming cumin, fresh Mexican cheese and bright cilantro for a delicious and fun flavor combination that’s perfect for breakfast, dinner or anything in between.


Drizzling the hot sauce over the eggs helps them cook by adding a little liquid that can steam directly on top of each yolk. If you can’t take the heat, reserve 1 tablespoon of the salsa, and spoon that over the eggs instead. We tested this recipe with Mexican hot sauce, but any thin, vinegar-based hot sauce will work.

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