Ola amigos! Today I bring to you a mixture of two of my favorite things brunch and Mexican food A Mexican Shakshuka. I bloody love a good Mexican feast it’s the perfect cuisine for any time of day. It’s a crowd-pleser and Mexico is also the birthplace of my one true love Tequila! Did someone say margaritas?
If you’re feeling frisky you can pair this recipe with some banging margies, get your mates round and have good ole boozy brunch without the large price tag.
I highly recommend the boozy brunch options day drinking is a revolution! All this chat about margaritas and now I’m frothing for one, thirsty Thursday potentially on the cards.
Anywho back to the food, Shakshuka is traditionally a Middle Eastern and North African dish that consists of poached eggs in a tomato sauce with a bunch of herbs and spices and all that jazz. I’m a massive fan of the O.G Shakshuka bro but this Mexican Shakshuka takes da biscuit. (how many times can I say shakshuka right)
It’s pretty simple to make and doesn’t take too much effort or time, it’s a good one to wap out the morning after if you want to impress someone with your skills in the kitchen, serve it with a margarita and they’ll be frothing all over you.
Or show yourself some loving and treat yo self to this pimped out brekky on a satdee morning to get you moving and grooving to kick off your weekend.
You only need the one pan so the clean up is super quick, which is always a bonus.
I’m a fan, my old mates a fan and you’ll be a fan too, unless you f**k it up then you might not be, it’s pretty hard to f**k up though!
My only point would be don’t put the eggs in to poach in the sauce then wander off and dick around for a bit because then the yolk goes hard, and I don’t know about you but I hate hard yolks! Happened to me a couple times (I get distracted really easy) eggs cook pretty quickly so just keep an eye on them babies.
I’ll wrap up my rambling for the night, get you’re cooking hats on party people give it a whirl and remember to keep on cooking good looking.
- frying pan
- 1 onion chopped
- 4 cloves garlic chopped
- 4 chilies
- 1 Thumb size fresh turmeric or powdered turmeric
- 1 cup Mushrooms chopped
- 1/2 cup Asparagus chopped
- 2 cup of spinach
- 400 g tin chopped tomatoes
- 400 g tin of Mexican bean mix or four bean mix
- 4 -6 medium eggs
- 2 tbsps of Worcestershire sauce
- 2 tbsps Paprika
- 2 tbsps Cumin
- Salt & pepper to taste
- Nacho corn chips optional topping
- Spring onions optional topping
- Chop up yah onion, garlic, chili and turmeric and chuck into the pan to sauté for 5 minutes or un till those beauty start to fragrant, keep on a medium to low heat don’t want them to burn.
- Chop up the shrooms and asparagus and chuck in the pan to sauté for 5 – 10 minutes with the onions etc.
- Pour in the tin of tomatoes and the beans and mix all together and add in the spices and few dashes of Worcestershire sauce, season to taste.
- Stir in the spinach and let simmer for 5 minutes until the spinach as whittled down.
- Make small dents in the bean mixture for the eggs with a back of large of spoon, then crack each egg individually into the dents you have made in the mixture.
- Place a lid on top of the pan and let simmer for 5 minutes or until the egg white is cooked through and the yolk is cooked to your liking – I love a runny yolk.
- Sprinkle crushed corn chips and spring onions over the top to serve.
- Serve on toast or by its self or with corn chips.
- I recommend cracking the eggs into a cup before placing into the dents you’ve made to avoid getting any shells in the food.
- If you don’t like spicy food you can use less chilies or omit them all together but I don’t recommend chili is life.
- Make it a boozey brunch and have with some margies or bloody marias!