Shakshuka Egg Tortilla

Date: July 2, 2025

This Tex-Mex twist on the classic North African shakshuka layers soft flour tortillas with a spiced tomato-pepper sauce and oven-baked eggs. Perfect for brunch or dinner, it’s hearty, colorful, and loaded with warm flavors.

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• 2 tbsp olive oil

• 1 red bell pepper, seeded and diced

• 1 medium onion, diced

• 4 garlic cloves, finely chopped

• 2 tsp paprika

• 1 tsp cumin

• ¼ tsp chili powder

• 1 (28-ounce) can whole peeled tomatoes
  Salt and pepper, to taste

• 3 large flour tortillas

• 6 large eggs

• 1 small bunch fresh cilantro, chopped

• 1 small bunch fresh parsley, chopped

1. Preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with olive oil.
2. In a large sauté pan over medium heat, warm the olive oil. Add the diced bell pepper and onion, and cook for about 5 minutes, until the onion becomes translucent.
3. Add the garlic, paprika, cumin, and chili powder. Cook for 1 more minute to bloom the spices.
4. Pour in the whole peeled tomatoes with their juice. Break down the tomatoes using a large spoon, season with salt and pepper, and bring the sauce to a simmer.
5. Arrange the flour tortillas in the prepared baking dish, with edges coming up against the sides. Pour the tomato-pepper mixture over the tortillas.
6. Using the back of a large spoon, make small wells in the sauce and crack an egg into each well.
7. Bake for 10–15 minutes, or until the eggs are cooked to your desired doneness.
8. Top with chopped cilantro and parsley before serving.