Shaksouka Rancheros

Main Courses
April, May, June, July, August

Serves 4

Super easy

Shaksouka Rancheros


For 4 Person(s)


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 jalapenos, diced
  • 1 garlic clove, minced
  • 1 teaspoons cumin
  • 1 tablespoons coriander
  • 1 tablespoons smoked paprika
  • tablespoons chopped chipotles in adobo sauce
  • 3 cups chopped tomatoes with juice
  • 4 eggs
  • 1 cups crumbles Cotija cheese
  • 1 handfuls parsley or cilantro, roughly chopped
  • Kosher salt and pepper, to taste

Shaksouka Rancheros Directions

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onions, peppers and garlic and sauté until aromaticabout 1 minute.
  3. Add the spices, chipotles and tomatoesin that order.
  4. With a wooden spoon, scrape up any browned bits in the bottom of the pan.
  5. Add a pinch of salt and pepper, to taste, and stir.
  6. Lower the heat to simmer and cover.
  7. Let simmer for 10 minutes.
  8. Crack the eggs into 4 small bowls.
  9. Remove the lid from the sauce, make little wells in the sauce with a ladle and gently place the eggs, one at a time, into these wellssplashing a little sauce over the top of each egg as you go.
  10. Cover and cook until the eggs are set to your likingabout 5 minutes for medium-cooked eggs.
  11. Once done, remove from the heat and sprinkle with the Cotija cheese and freshly chopped herbs. Serve with chewy toasted bread or tortillas.