Mo’s Red Sea Shakshuka

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  • Ingredients
    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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 488

    Total fat: 29 g
    Saturated fat: 8 g
    Polyunsaturated fat: 3.0 g
    Monounsaturated fat: 13.1 g

    Cholesterol: 220 mg
    Sodium: 1527 mg
    Carbohydrates: 39 g
    Fiber: 8 g
    Sugar: 10 g
    Protein: 20 g
    Vitamin A: 113 mcg
    Vitamin D: 1 mcg
    Folate: 126 mcg
    Choline: 156 mg
    Calcium: 220 mg
    Iron: 4 mg
    Potassium: 622 mg

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


  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.

Insider Info

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.