Mexican Style Şakşuka

Ingredients

While the original Turkish Şakşuka is typically made with Mediterranean flavors like olive oil, tomatoes, and eggplants, this Mexican adaptation adds a spicy twist. The Mexican version incorporates ingredients like chili peppers, cumin, and cilantro to give it a distinct Mexican flair. The spices and flavors are adjusted to create a fusion dish that combines the best of both cuisines. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. 3.
   Add the diced red and green bell peppers, minced jalapeno pepper, and diced zucchini to the skillet. Cook for 5 minutes, or until the vegetables start to soften.
4. 4.
   Stir in the corn kernels and diced tomatoes, along with their juices.
5. 5.
   Add the ground cumin, chili powder, paprika, salt, and pepper to the skillet. Mix well to combine all the flavors.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the vegetables are tender.
7. 7.
   Taste and adjust the seasonings if needed.
8. 8.
   Serve the Mexican Style Şakşuka hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Corn kernels — If using fresh corn, boil it for a few minutes before removing the kernels from the cob. If using frozen corn, thaw it before adding it to the dish.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a pinch of cayenne pepper.
• Serve the Mexican Style Şakşuka with warm tortillas or crusty bread for a complete meal.
• Feel free to add other vegetables like mushrooms or eggplants to customize the dish to your liking.
• If you prefer a milder flavor, reduce the amount of chili powder and jalapeno pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mexican Style Şakşuka as a main dish accompanied by warm tortillas or crusty bread. It can also be served as a side dish alongside grilled meats or as a topping for tacos or nachos.

Presentation advice

Garnish the Mexican Style Şakşuka with fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a colorful plate to make the dish visually appealing.