Introduction
There’s something deeply comforting about a skillet of bubbling tomato sauce, gently poached eggs, and aromatic spices. While shakshuka originated in North Africa and the Middle East, this Mexican Shakshuka takes inspiration from bold Latin flavours — think smoky paprika, earthy cumin, sweet bell peppers, and fresh coriander.
Perfect for UK households looking for a healthy vegetarian option that feels both satisfying and nourishing, this dish brings a fiesta of colours and flavours to your table. Whether served for a leisurely brunch or a quick weekday dinner, it’s as versatile as it is wholesome. Plus, it’s budget-friendly and uses everyday ingredients, making it a smart choice for healthy eating.
Ingredients (Serves 3–4)
For the Shakshuka Base:
- Olive oil – 2 tbsp
- Onion – 1 large, finely chopped
- Garlic – 3 cloves, minced
- Red bell pepper – 1, diced
- Green bell pepper – 1, diced
- Tomatoes – 4 large, chopped (or 1 tin chopped tomatoes)
- Tomato puree – 1 tbsp
- Cumin powder – 1 tsp
- Smoked paprika – 1 tsp
- Ground coriander – 1 tsp
- Red chilli flakes – ½ tsp (adjust to taste)
- Salt – 1 tsp, or to taste
- Black pepper – ½ tsp
- Fresh coriander – a small handful, chopped
For the Toppings:
- Eggs – 4 large (free-range for best flavour)
- Crumbled feta – 50 g (optional, for a richer texture)
- Fresh coriander – to garnish
- Lime wedges – for serving
Culinary Process
1. Build the Flavour Base
Heat olive oil in a deep skillet or frying pan over medium heat. Add chopped onions and sauté until translucent and lightly golden, about 5 minutes. Stir in minced garlic and cook for another minute, allowing the aroma to release.
Next, add the diced red and green bell peppers. Sauté until softened, around 4–5 minutes. The peppers will add a natural sweetness that balances beautifully with the spices.
2. Add the Mexican Spice Mix
Sprinkle in cumin powder, smoked paprika, ground coriander, and chilli flakes. Stir well to coat the vegetables in the spices. Cook for 1–2 minutes, letting the spices bloom and deepen in flavour.
3. Create the Tomato Base
Add chopped tomatoes and tomato puree to the pan. Season with salt and black pepper. Stir everything together and bring to a gentle simmer. Reduce the heat slightly and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and develops a rich, deep colour.
Tip: If you prefer a smoother texture, you can mash the tomatoes slightly with a spoon or use a stick blender for a few pulses. However, keeping it slightly chunky gives a lovely rustic feel.
4. Make Wells and Poach the Eggs
Once the sauce has thickened, use the back of a spoon to create four small wells in the sauce. Crack one egg into each well, taking care not to break the yolk.
Cover the pan with a lid and let the eggs poach gently in the tomato mixture for 5–8 minutes, depending on how runny you like the yolks. For soft-set yolks, check after 5 minutes; for firmer eggs, give it a couple more.
5. Finish and Garnish
Sprinkle crumbled feta over the top (if using), then garnish generously with freshly chopped coriander. Remove from the heat and squeeze over a few drops of lime for a zesty lift.
Serving Suggestions
- Breakfast or Brunch: Serve hot with warm crusty bread, wholemeal pitta, or toasted sourdough to scoop up the luscious sauce.
- Light Dinner: Pair with a side of mixed green salad or roasted sweet potatoes for a filling but balanced evening meal.
- Meal Prep: The tomato base can be made in advance and stored in the fridge for up to 3 days. Simply reheat and poach fresh eggs when ready to serve.
For extra flair, serve the dish in the skillet at the table — the vibrant colours and sizzling sauce make it a true showstopper.
Nutritional Breakdown (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Protein | 11 g |
| Carbohydrates | 18 g |
| Sugars | 8 g |
| Fat | 13 g |
| Saturated Fat | 3.5 g |
| Fibre | 5 g |
| Sodium | 450 mg |
Note: Nutritional values are approximate and based on 1 of 4 servings, using standard UK ingredients.
This recipe is naturally vegetarian, packed with fibre, and provides a good balance of protein from the eggs. The tomatoes bring a healthy dose of lycopene, while peppers contribute vitamin C and antioxidants, making this dish a well-rounded healthy vegetarian option.
Why It Works for UK Wellness Trends
UK readers increasingly seek healthy vegetarian recipes that are:
- Easy to prepare – Perfect for busy mornings or quick weeknight dinners.
- Budget-friendly – Made with accessible ingredients found in most UK supermarkets.
- Customisable – Add more vegetables, swap spices, or use plant-based alternatives for a vegan twist.
- Instagrammable – Its vibrant colours and rustic presentation make it visually appealing, ideal for sharing on social media.
Final Thoughts
Mexican Shakshuka is more than just a meal — it’s a celebration of flavour, nutrition, and simplicity. This healthy vegetarian dish fits seamlessly into UK kitchens, whether you’re looking for a weekend brunch showstopper or a light, wholesome dinner.
The smoky spices, hearty tomato base, and creamy eggs create a comforting yet vibrant dish that feels indulgent without compromise. Best of all, it’s easy to adapt for any taste, making it a staple worth adding to your regular rotation.