Mexican Shakshuka Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs poached in a bold, zesty tomato sauce spiked with salsa and taco spices, served with avocado and cilantro. A spicy brunch or light dinner that comes together in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ tablespoon avocado oil (or olive oil)
- ½ large red bell pepper (sliced)
- 1½ teaspoons taco seasoning
- 1 can diced tomatoes (14 ounces)
- ⅔ cup salsa (of choice)
- 1 tablespoon tomato paste
- 4 large eggs
- Salt and pepper
- ½ large avocado (sliced)
- Cilantro (for garnish)
- Sliced green onion (for garnish)
- 3 cups cauliflower (cut into florets)
- 1½ teaspoons avocado oil (or olive oil)
- ⅓ cup cilantro (minced)
- Fresh lime juice (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1750mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1021mg
- Calcium
- 177mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.