Huevos zapateros - Shoemaker’s eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Huevos zapateros - Shoemaker’s eggs

Huevos zapateros - Shoemaker’s eggs

Vegetarian, <600 Calories

2 Servings, 260 Calories/Serving

15–25 Minutes

Another recipe inspired by one in Diana Kennedy’s brilliant book, Oaxaca al Gusto, this is Mexican shakshuka, eggs poached in a richly spiced tomato sauce. The sauce is a kind of mole, gently spiced with two kinds of mild chile peppers: dried chiles de árbol, a slender red chile and a fresh green poblano. Like shakshuka, this is wonderful for breakfast, lunch, or dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 dried chiles de arbol
  • 3 sprigs coarsely chopped fresh cilantro
  • ½ avocado
  • 1 clove garlic
  • 2 medium tomatoes (½ pound total)
  • ½ small fresh poblano chile pepper
  • 2 pasture-raised organic eggs

Nutrition per serving

Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 550mg (24% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Protein 8g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chiles

Remove the stems from the chiles de árbol. Remove the stem, ribs, and seeds from the poblano; finely chop the pepper. Wash your hands after handling. In a medium pot, combine the chiles de árbol, tomatoes, garlic, and half the poblano with the oil, 1 cup water, and ½ teaspoon salt (reserve the remaining poblano for garnish). Bring to a boil, reduce to a simmer, and cook until the chiles are soft, 8 to 10 minutes.


Finish the sauce

Using a slotted spoon, transfer the chiles de árbol, tomatoes, and garlic clove to a blender. Let cool to warm, then puree. Return the puree to the pot.


Cook the eggs

Bring the sauce to a simmer. Crack the eggs directly into the sauce, cover, and cook over low heat, basting the eggs with the sauce a few times, until the whites are set but the yolks are still runny, 4 to 5 minutes. While the eggs cook, prepare the garnishes.


Prep the garnishes

Using a spoon, scoop the avocado flesh out of its peel; thinly slice the avocado. Coarsely chop the cilantro.


Using a slotted spoon, transfer the eggs to individual plates. Sprinkle lightly with salt and drizzle with olive oil. Ladle the sauce on top. Garnish with the avocado slices, cilantro, and remaining chopped poblano and serve with tortillas or crusty bread.