Mexican Shakshuka

History & Origin

Shakshuka is one of those dishes that, like hummus or falafel, has sparked heated debates about its origins. Some claim it as Tunisian, others as Israeli, others as Ottoman, and some point to Yemeni heritage. What everyone agrees on is that it is a dish of eggs poached in spiced tomato sauce that has conquered the entire world, and in its Mexican version, it finds a natural home. The connection between the cuisine of the eastern Mediterranean and Mexican food is deeper than it appears. Both traditions share a love for tomatoes, aromatic spices, clay pot cooking and eggs as breakfast protagonists. When Lebanese, Syrian and Sephardic Jewish immigrants arrived in Mexico in the 20th century — primarily in Mexico City, Monterrey and Veracruz — they brought their recipes with them, which inevitably mixed with local ingredients. In this Mexican version, salsa ranchera replaces the Mediterranean tomato sauce. Jalapeño chillies add unmistakably Mexican heat and flavour, while cumin creates an aromatic bridge between the two traditions. Queso cotija plays the role of Greek feta, adding salty creaminess. And coriander — the herb that divides the most opinions in the world — crowns the dish with a fresh touch that is entirely Mexican. What is most fascinating about this fusion is that it does not feel forced: eggs poached in spicy tomato sauce makes perfect sense. Huevos rancheros, that jewel of the Mexican breakfast, are technically a shakshuka before the term existed. So when you prepare this Mexican Shakshuka, you are not creating something new but discovering a culinary kinship that was always there, waiting for someone to name it.