Delicious Shakshuka Burrito Recipe: A Fusion of Flavors!
Welcome, food lovers and cooking enthusiasts, to a recipe that will take your breakfast game to the next level. Say hello to the Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki Recipe, an absolute delight for the senses.
But let me tell you, this isn’t just any ordinary burrito. Oh no! This is a shakshuka breakfast burrito that combines the best of both worlds – the flavors and spices of traditional shakshuka with the convenience and portability of a breakfast burrito.
For those of you who have never tried shakshuka before, it’s a dish of eggs poached in a spicy tomato sauce with onions and peppers – a staple in Middle Eastern cuisine. And when you add roasted red pepper salsa and tzatziki sauce to the mix, it takes this already amazing dish to the next level.
But enough from me! Let your taste buds do the talking as you dive into this medley of flavors that’s perfect for breakfast or brunch. Whether you’re looking for something quick and easy to make during the week or planning a lazy Sunday brunch with friends, this shakshuka breakfast burrito is just what you need.
So get ready to impress your taste buds with this delicious recipe that’s sure to become your new favorite. And don’t worry, even if you’re not the biggest fan of eggs or Mediterranean cuisine, I’ll show you some excellent substitutions and variations that will suit everyone’s taste buds. Are you ready? Let’s get cooking!
Why You’ll Love This Recipe
Listen up foodies, because I have a recipe that will knock your socks off. If you’re looking for an exciting and hearty breakfast that’s bursting with flavor, then the Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki is the answer to your prayers.
First things first, let’s talk about the star attraction: Shakshuka. This spicy tomato sauce, originating from North Africa and a favorite in the Mediterranean cuisine, combines smoky paprika, fiery cayenne pepper, and zesty garlic cloves to create a pure flavor that will make your taste buds sing.
But wait, it gets better! The Shakshuka is paired perfectly with roasted peppers, onions, and black beans to infuse a rich blend of flavors into every bite. And let’s not forget about the eggs, generously sprinkled with cumin seeds and served scrambled or over-easy- a protein-packed breakfast choice that also caters to your taste.
Now picture all of this deliciousness wrapped up in a warm whole wheat tortilla topped with roasted red pepper salsa and tangy tzatziki sauce…I mean, can you say YUM?
Not only will this burrito energize your day with its perfect combination of spices and flavors but it is also incredibly filling–the perfect way to fuel up before a busy day. So why settle for plain old scrambled eggs when you can have something like this? Trust me; once you try it, you’ll be hooked!
Ingredient List
Eggs are the star of this Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki Recipe. But this delicious breakfast burrito recipe also calls for whole wheat tortillas, which give it the perfect thickness and texture. To make the roasted pepper salsa, you will need red bell pepper, zucchini, and sweet potato all cut into small pieces. Be sure to have cumin seeds, cayenne pepper, paprika, and a few chopped garlic cloves on hand. The recipe also calls for sautéed yellow onion and diced eggplant. To finish off the burrito, you’ll need some kosher salt and extra virgin olive oil. The tzatziki is made from grated cucumber, chopped fresh mint and dill, lemon juice, and a pinch of kosher salt. And don’t forget the toppings! You’ll want to have ripe avocados, cherry tomatoes, chopped fresh parsley and scallion, as well as crumbled goat cheese on hand to make your shakshuka breakfast burrito even more delicious.
The Recipe How-To
Now comes the most exciting part of making a shakshuka breakfast burrito – the recipe how-to.
Step 1: Roast the Vegetables
Preheat your oven to 400°F. On a large baking sheet, toss together 1 medium sweet potato, 1 zucchini, and 1 eggplant (all diced). Drizzle with 3 tablespoons of extra virgin olive oil, sprinkle with 2 teaspoons of kosher salt, 1 teaspoon of cumin seed, ½ teaspoon of cayenne pepper, and 1 teaspoon of paprika. Toss well to coat. Roast for about 25-30 minutes, stirring halfway through. Remove from oven and let cool for a few minutes.
Step 2: Make the Shakshuka base
While the veggies are roasting, prepare the Shakshuka base. In a large skillet, heat up 3 tablespoons of extra virgin olive oil over medium-high heat. Add in 3 diced garlic cloves and sauté until fragrant but not browned, about 30 seconds. Add in one diced yellow onion and cook until it is soft and translucent, around 5-7 minutes.
Then, add in one finely chopped red bell pepper to the skillet along with a few shakes of salt and pepper, and sauté until the peppers are soft. Throw in some cherry tomatoes (halved or quartered) and cook for another few minutes until the juicy filling starts to thicken slightly.
Add in two teaspoons of paprika, stir well and pour a cup of water into it. Reduce heat to low then simmer for another five minutes or so. Just before it’s completely done cooking (when eggs have been added) stir through a tablespoon chopped fresh parsly on top.
Step 3: Add Eggs to the Skillet
(You’re doing good—you’re almost there.) Next, create wells in the sauce where you can crack your eggs directly into it (they should fit cozily). Lower heat to low (you don’t want to fry your eggs) and cover with lid which will help to get steam up top so that your egg cooks from above as well. Cook for around five minutes or until eggs are set (our staff expert says that eight will take up too much space in this pan).
Step 4: Assemble Your Shakshuka Breakfast Burritos
Using warm whole wheat tortillas which have been heated through either in the microwave or on wire dry sheet wrap wrap tortillas stuffed particularly with black beans chihuahua cheese rolled eggs roasted potatoes pulled portions roasted garlic hot sauce goat cheese have ready six slightly warmed whole wheat tortllas lay these all out over flat surface.
Divide those roasted vegetables between your six tortillas alongside scrambled egg mixture then wrap each into burritos by pulling bottom over middle hence press down gently after which fold both sides towards center this
Substitutions and Variations
Now, let’s get creative with some substitutions and variations to tailor this recipe to your taste!
Firstly, if you’re looking to make this recipe gluten-free, you can swap out the whole wheat tortillas for corn tortillas or lettuce leaves. This is a great option for those with celiac disease or gluten sensitivity.
If you’re not a fan of sweet potatoes, you can substitute them with regular potatoes, butternut squash or pumpkin. These vegetables still provide the necessary creaminess without overpowering the other flavors.
For those who love a good spicy kick, add more cayenne pepper or gochujang to the shakshuka mix or salsa tzatziki. Alternatively, you can switch out the smoked paprika for chipotle powder for a smokier flavor.
If you prefer plant-based foods or want to lower your cholesterol intake, opt for scrambled tofu or tempeh in place of eggs. These substitutes will still give you a protein boost while keeping this recipe entirely vegan.
Finally, for cheese lovers, try swapping in feta cheese instead of goat cheese or sprinkle some cheddar cheese on top of the burrito before baking it.
Whatever substitutions or variations you choose, don’t be afraid to experiment and make it your own. With these modifications, this shakshuka breakfast burrito can be easily customizable and catered to your unique taste preferences.
Serving and Pairing
Are you curious about how to enjoy your delicious Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki? The serving and pairing possibilities for this fantastic recipe are truly endless.
One of my favorite ways to serve this burrito is for a hearty breakfast or brunch. Breakfast burritos are always a crowd pleaser, and the addition of the shakshuka-style egg filling, combined with the roasted pepper salsa and tzatziki sauce, is sure to get everyone’s taste buds tingling.
This burrito can also make for a filling lunchtime option. Pair it with some freshly sliced avocados or a crisp side salad to create a satisfying meal that will provide you with enough energy to take on the rest of your day.
While traditionally eaten as a breakfast dish, shakshuka-style eggs are versatile enough to be served at any time of day. This burrito would make an excellent dinner option paired with some roasted sweet potatoes or zucchini for a well-rounded meal.
Pairing options don’t stop at just mealtime! Shakshuka Burrito pairs great with both white and red wines, depending on your preferences. Opt for a dry rose or white wine like Sauvignon Blanc to complement the creaminess of the tzatziki sauce. If you prefer red wine, try a light-bodied Pinot Noir or Zinfandel, which will pair nicely with the spiciness of the dish.
For non-alcoholic options, try pairing your burrito with your favorite flavored sparkling water, iced tea or a refreshing glass of lemonade.
Whatever way you choose to serve up this delicious Shakshuka Burrito With Roasted Pepper Salsa and Tzatziki Recipe, one thing is guaranteed: it will be an absolute hit at any mealtime or occasion. Enjoy!
Make-Ahead, Storing and Reheating
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Tips for Perfect Results
If you want your Shakshuka Burrito to turn out perfectly every time, follow these tips for outstanding results that are sure to please. First, don’t skimp on the spices! The cumin seed, cayenne pepper, and paprika are what give this dish its signature flavor. Make sure to use fresh garlic cloves and yellow onion for the best taste.
Next, let your vegetables roast properly. Cut your sweet potato, zucchini, and eggplant into evenly sized pieces to ensure that they cook evenly. Add salt and pepper plus a drizzle of extra virgin olive oil for an extra flavor boost.
When it comes to making the roasted pepper salsa and tzatziki sauce, use high-quality ingredients for the best flavor. Make sure to finely chop the cherry tomatoes and peppers in the salsa to create a chunky yet cohesive mixture. In addition, use fresh mint and lemon juice for the tzatziki sauce instead of dried herbs or bottled lemon juice.
Another tip is to properly heat your flour tortillas before rolling up your breakfast burrito. Use a dry skillet over medium-high heat and cook each side until lightly browned and soft. Then add your scrambled eggs, roasted vegetables, black beans, Chihuahua cheese, and any other toppings you like before rolling it all up.
Lastly, don’t be afraid to experiment with different substitutions and variations in this recipe. Try using goat cheese instead of Chihuahua cheese or adding avocados or red onions for added flavor and nutrition. You can even create a gluten-free version by using GF tortillas or serving it over rice instead.
Overall, these tips will help you make a perfect Shakshuka Burrito every time that’s bursting with flavor, color, and nutrients. So be creative and have fun with it!
Bottom Line
It is clear to me that this Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki recipe is an absolute must-try for anyone who loves a bold, flavorful breakfast. This recipe brings together the best of Mediterranean and Mexican cuisine to create a truly unique and delicious dish.
With wholesome ingredients like sweet potatoes, zucchini, and eggs, this burrito is hearty and filling while also being packed with vitamins and nutrients. The roasted red pepper salsa adds a touch of sweetness and the tzatziki sauce adds creaminess – both are perfect companions to the spicy tomato sauce.
And let’s not forget about the versatility of this recipe – you can easily swap in different vegetables or protein sources to make it your own. You can also serve it as a breakfast, brunch or even dinner!
Overall, I highly recommend giving this Shakshuka Burrito with Roasted Pepper Salsa and Tzatziki recipe a try. It’s easy to make, satisfying, and sure to become a breakfast favorite in your household.
Shakshuka Burrito With Roasted Pepper Salsa and Tzatziki Recipe
Ingredients
For the roasted red pepper salsa
- 3 roasted red peppers
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 1 tablespoon chopped scallion
- 1 tablespoon mint
- kosher salt, to taste
For the quick tzatziki
- 1 cup full fat Greek yogurt
- 1/2 lemon, juiced
- 2 tablespoons chopped mint, plus more to garnish
- 2 tablespoons chopped dill, plus more to garnish
- 1 garlic clove, minced
- 2 teaspoons apple cider vinegar
- kosher salt, to taste
- ground black pepper, to taste
- extra virgin olive oil, to garnish
- paprika, to garnish
For the Shakshuka breakfast burrito
- 1 pint cherry tomatoes (about 10 ounces)
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 large eggplant, cut into 1/4 inch slices
- 1 yellow onion, sliced into half rounds (about 2 cups)
- 3 garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cumin seed
- 1 small sweet potato, peeled and cut into1/4 inch dices (about 1 cup)
- 1 zucchini, cut into 1/4 inch dice (about 1 1/4 cups)
- 1 red bell pepper, cut into 1/4 inch dices (about 1 cup)
- 6 cups Baby Spinach
- 8 (10 inch) whole wheat tortillas
- 8 eggs
- 2 small avocados, sliced
Instructions
- To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.
- To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.
- To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.
- Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.
- Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.
- In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.
- In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.
- On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.
- Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.
- Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa).
- Calories: 525.
- Total Fat: 29 grams.
- Saturated Fat: 8 grams.
- Total Carbohydrate: 53 grams.
- Sugars: 11 grams.
- Protein: 18 grams.
- Sodium: 802 milligrams.
- Cholesterol: 188 milligrams.
- Fiber: 15 grams.
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.