Mexican Baked Eggs

Shakshuka is one of our favourite brunch recipes (it makes the perfect dinner too!) and is always such a crowd pleaser. For this recipe we’ve added a Mexican twist to give it a little kick. So the next time you have a little extra time in the morning, spice up your breakfast and give this one a try!

Eggs are incredibly nutritious and make up an important part of our diet. They’re an excellent source of high quality protein — containing all essential amino acids. Plus the yolk of an egg is really rich in vitamins and minerals, like vitamin B12 (so we really recommend always eating the yolk too). To get some omega-3 fats into this dish, we try to use omega-3 enriched eggs (since we don’t eat oily fish). Combined with anti-inflammatory, anti-cancer, and vitamin C packed tomatoes you’ve got one nutritious breakfast!


  • 1 TBSP olive oil

  • 2 red onions (diced)

  • 2 garlic cloves

  • 1 red chilli (diced)

  • 2 peppers (diced — we used a mix of yellow and red)

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp ground coriander

  • 2 tins of chopped tomatoes

  • 6-8 eggs

  • 100g feta

  • 10 cherry tomatoes

  • 1 jalapeno

  • 100g kale

  • 2 handfuls of fresh coriander

  • salt & pepper to taste

  • 1-2 avocados

  • ½ lime


  • Preheat the oven to 180 °C.

  • Add the olive oil to a medium sized saucepan over a medium heat.

  • Add the onion and chilli to the pan and sauté for about 3 minutes, stirring with a wooden spoon.

  • Then add in the garlic and red peppers and cook for 2 minutes.

  • Next add in the spices and mix through, followed by the tins of tomatoes. Leave to simmer for 15 minutes.

  • Pour the tomato sauce into a medium-large sized casserole dish.

  • Using a spoon, make a little well in the tomato mixture to crack an egg into. Repeat for all eggs and space them out evenly.

  • Half the cherry tomatoes and spread them out across the dish. Followed by sliced jalapeno.

  • Then crumble the feta over the top.

  • Tear the kale leaves into small bits and sprinkle across the top.

  • Bake in the oven for ~18 minutes — the eggs white should be set but the yolk still runny.

  • Once baked, chop the fresh coriander and sprinkle on top.

  • Serve the baked eggs with smashed avocado and a squeeze of lime.