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Mexican Shakshuka

Recipe for a basic tomato sauce that you turn in to a few meals for the week. Here I've used it to make a quick, easy and cheap low carb weeknight dinner.

Serves 4

Base tomato sauce:


Peppers x 2

2 cloves garlic, sliced thinly

Tomato puree (1tbsp)

Paprika (2tsp)

Cumin seeds (1/2 tsp)

Cayenne (1/2 tsp)

Tinned tomatoes

Balsamic vinegar (1tbsp)

Sugar (1tbsp)


Cooking chorizo sausages x 4

Tin of black beans, drained

Eggs - 4 to 8

Avocado x 2

Spring Onions x 3

Bunch of fresh corriandar

Jar jalapenoes

Lime or 2

Optional: Hot sauce


Tomato sauce.

Dice the onion and peppers and then gently fry in olive oil with a pinch of salt. Don't let it brown, just soften. After 10 min or so add the garlic. Give that a minute then add the tomato puree and spices. After a minute go in with a tin of tomatoes then rinse the tin with water and add that. Add a pinch of sugar and a splash or balsamic vinegar. Leave to simmer with the lid ajar for 30 minutes. After this time check the seasoning and adjust by adding more vinegar, salt, sugar until it tastes perfect.

This sauce can be used for a number of dishes. Make it in to pasta sauce, Mexican enchiladas ext.


Fry the diced chorizo until it stars to brown and gives off all those lovely oils. Add the tomato sauce and slightly dilute with water, bring it to the boil and turn down the heat. Add the black beans. Next, crack an egg in to a ladle. Push the ladle in to the sauce to make an indent then rotate the ladle so the egg slips in to the indent. When you've added all the eggs you want, turn the heat down low and pop a lid of the pan. It will take roughly 10 min for a runny yolk.

Top your Shakshuka with chunks of avocado, diced spring onion, coriander, jalapenos and a squeeze of lime.

Fry the chorizo to release those oils.

Keep your base tomato sauce in the fridge so it's good to go.

Beans added to the bubbling sauce.

Crack in those eggs using a ladle.

Get your finishing touches ready while the eggs cook.

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