This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!
ANDDDDDDD it’s also MEXICAN FOOD DAY.
SRSLY. Just when you thought Friday couldn’t get even more FANTASTIC, you come here and get 6 DELISH, healthy, Cinco de Mayo-perfect recipes THROWN at your hungry face.
My blogging babes and I are teaming up to bring you some delicious Mexican eats that are perfect for that FIESTA that I KNOW you’re going to have.
Here’s what we got:
Lexi has some Huevos Rancheros! Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch! Get the recipe HERE!
Lindsay is bringing some Mexican Avocado Egg Salad Collard Green Wraps! These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly. Get the recipe HERE!
Gina has a tasty Turkey Chili Pie! This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet. Get the recipe HERE!
Brittany has got some delicious Sheet Pan Shrimp Fajitas! These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy! Get the recipe HERE!
Finally, Lee has some Easy Baked Chilaquiles with Avocado Crema! She has developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor! Get the recipe HERE!
Nooooow for Mexican Shakshuka.
That’s how you pronounce it, phonetically. Or whatever.
P.s why is Word trying to correct “Shakshuka” to “shak-shak.” IS THAT EVEN A WORD?
Anyway. Have guys tried this skillet of EGGS-cellent-ness? <– You know I had to.
Think of a big, bubby sauna FULL of tangy-tomatoes simmering with rich, warm spices and then inviting a few eggscentric people (can’t stop. Won’t stop) to the tomato-hot-tub party.
THEN, cooking those eggs (lets no longer refer to them as people, now that we are cooking them, mmkay?) until the yolks are JUSTTT beginning to go from runny –> cooked so that, when you break them open, that oozy, rich yellow yumminess seeps out over each burst of fresh-juicy tomato.
WITH cilantro. Because, always.
You could EVEN add some whole30 breakfast sausage from What the Fork to add MORE protein, if you wish!
EXCEPT, it’s usually got flavor profiles that you would find if you took a magic carpet ride over to the Middle east, not if you hopped across the border to Mexico.
Ps. Is “I can show you the WORRRRLDDDD” going through anyone else’s head, or is that just me?
Anyway, the sequel. Considering you’re super excited about your Cinco De Mayo FIESTA (I feel a need to always capitalize the word FIESTA. Just FYI) I can’t be like “hey internet friends out there in screen-land, why don’t you bring something zero percent Mexican to your VERY MEXICAN THEMED FIESTA?”
Doesn’t make sense.
SO, do a little 1-2-switch-er-oo and throw out S-O-M-E of the tomatoes, swap in VRY VRY Mexican-food-appropriate salsa, throw in some SUPER necessary taco seasoning and serve it up over some tangy-zesty cilantro lime cauliflower rice with ALL the creamy, lusciously-smooth avocado that your little Mexican-food-<3ing-SOUL could ever dream about this side of dinner.
Considering that you guys super-enjoyed filling your hungry bellies with Mexican zucchini lasagna, “cheesy” Mexican quinoa and that chicken Mexican rice casserole, my food-making-senses are tingling with the knowledge you are MUCHO okay with this little ethnic swap.
Really though? How did I think I used to NOT LIKE Mexican food? Why is there not more of it in Canada so that I could have spent my younger years LOVING ON IT HARD?
I feel like there is so much time lost that I need to be eating Mexican Shakshuka pretty much EVERY SINGLE NIGHT OF LIFE FOREVER to make up for all those Canadian years.
But, that could also just because it’s really super yummy in my tummy which equals the desire to eat creamy eggs running into slurpable-spicy tomato goodness with tangy bursts of zesty lime in EVERY BITE, all the time.
You understand me.
Just like when I forcefully tell you that you HAVE TO HAVE MEXICAN SHAKSHUKA FOR DINNER TONIGHT, I am only yelling at you out of love.
Always looking out fo’ yo’ taste buds.
Mexican Shakshuka Recipe
This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It's a lower carb, healthy and whole30 compliant dinner or breakfast!
For the Shakshuka:
- 1/2 Tbsp Avocado oil (Olive oil works too)
- 1/2 Large Red pepper, sliced
- 1 1/2 tsp Taco Seasoning (click to see the recipe I use)
- 1 14 oz Can diced tomatoes
- 2/3 Cup Salsa, of choice
- 1 Tbsp Tomato paste
- 4 Large eggs
- Salt and Pepper
- 1/2 Large avocado, sliced
- Cilantro, for garnish
- Sliced green onion, for garnish
For the cauliflower rice:
- 3 Cups Cauliflower, cut into florets
- 1 1/2 tsp Avocado oil
- 1/3 Cup Cilantro, minced
- Fresh lime juice, to taste
- Salt and pepper
Heat the avocado oil up in a large, high-sided skillet on medium/high heat. Add in the sliced red pepper and cook until it begins to soften, about 2-3 minutes.
Add in the taco seasoning and cook until fragrant, about 1 minute. Add in the can of diced tomatoes, the salsa and the tomato paste. Bring to a boil.
Once boiling, reduce the heat to medium and simmer until the sauce begins to reduce, about 7-8 minutes.
While the sauce simmers, place the cauliflower in a food processor and process until broken down and rice-like.
Heat the additional oil in a medium pan over medium-high heat, and cook the cauliflower until lightly golden brown, stirring occasionally. Once cooked, transfer to a boil and stir in the cilantro. Season with a squeeze of fresh lime juice and salt and pepper to taste. Cover to keep warm.
Once the sauce has reduced, crack the 4 eggs into the skillet, leaving room in between them. Sprinkle each with salt and pepper and cover the skillet with a lid. Cook until the eggs are done to your liking - I did about 4 minutes for runny yolks.
Divide the cauliflower rice between 2 bowls, followed by the shakshuka, and then the sliced avocado.
Garnish with a little bit more cilantro and the green onion and season to taste with salt and pepper.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 10 POINTS+: 10. OLD POINTS:9
(Per 1/2 of the recipe)
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