Mo’s Red Sea Shakshuka

Mo’s Red Sea Shakshuka


  1. HEAT olive oil over medium-high heat until hot. ADD onion, yellow pepper and garlic. COOK and STIR 5-7 minutes until onions begin to brown. REDUCE heat to medium, continue to COOK until bell pepper is softened.

  2. ADD cumin, chipotle, salt, tomato paste, diced tomatoes, green chilies and water and bring to a boil. ADD chorizo, REDUCE heat and SIMMER, uncovered for 10 minutes.

  3. MAKE 4 evenly spaced impressions in sauce and break an egg into each impression. COVER pan, REDUCE heat to low. COOK 6-8 minutes or until eggs are done to your preference.

  4. REMOVE from heat, SPRINKLE with cheese and cilantro. DIVIDE shakshuka evenly between 4 bowls. SERVE in bowls with corn tortillas.


  • 4 large EGGS
  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. onion, diced
  • 1 1/2 cup yellow bell pepper, diced
  • 1 1/2 Tbsp. garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chipotle seasoning
  • 1/2 tsp salt
  • 2 Tbsp. tomato paste
  • 2 cans diced tomatoes with liquid (14.5 oz. cans)
  • 1 can diced green chilies, drained
  • 1 cup chorizo sausage, cooked
  • 1/4 cup water
  • 1/4 cup queso fresco
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced
  • 4 corn tortillas


A rustic artisan or pita bread can be substituted for the tortillas – use for dipping in the eggs and tomato sauce.

Once the eggs have been broken into the sauce, use a fork to swirl the egg whites a bit to contain them in their space.

This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.