Healthy Meal Prep
Mexican Shakshuka aka 'Eggs in a Pot' Recipe

Mexican Shakshuka aka ‘Eggs in a Pot’


Poached eggs and chorizo stew form this fusion shakshuka, where Mexico meets the Middle East for brunch, or when breakfast meets lunch!


  • 1 (15 ounce) package chorizo sausage
  • 1 (8 ounce) can sliced mushrooms, drained
  • ¼ large onion, diced
  • 1 (22 ounce) can diced tomatoes
  • 2 cups chicken broth, or more to taste
  • 1 (6 ounce) can tomato paste
  • 1 loaf French bread, cut into 1/4-inch slices
  • ¼ cup butter, or to taste
  • 2 tablespoons baking soda
  • 8 eggs, or more to taste
  • ½ cup crumbled queso fresco
  • ⅔ cup Mexican crema, crema fresca


  1. Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  2. Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Lightly butter both sides of the bread slices and place on a baking sheet.
  5. Toast in the preheated oven, turning bread halfway, for 10 minutes.
  6. Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
  7. Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

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Nutritional Information

Mexican Shakshuka aka 'Eggs in a Pot'

Servings Per Recipe: 10
Calories: 532.1
% Daily Value *
protein: 49 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 12 %
fat: 51 %
saturated fat: 75 %
cholesterol: 75 %
vitamin a iu: 23 %
niacin equivalents: 72 %
vitamin b6: 24 %
vitamin c: 15 %
folate: 24 %
calcium: 11 %
iron: 29 %
magnesium: 14 %
potassium: 16 %
sodium: 88 %
thiamin: 58 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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