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Birria Shakshuka

Birria shakshuka is a one-pot Mexican–Middle Eastern fusion meal with runny egg yolks suspended in spiced red birria sauce. Shredded birria beef simmers in consomé, then eggs are gently poached until the whites set and the yolks stay glossy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Middle Eastern Fusion
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Shakshuka base sauce and eggs
  • 2 lb shredded birria beef Use cooked shredded beef if desired.
  • 4 cup birria consomé or beef broth
  • 6 guajillo chiles
  • 3 ancho chiles
  • 3 clove garlic
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 1 bay leaf
  • 4 large eggs
  • 0.25 cup fresh cilantro For garnish; diced.
  • 0.25 cup diced white onion For garnish.
  • 1 lime For serving; cut into wedges.
  • 8 warm tortillas For dipping; warmed.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Toast, soak, and blend the chile sauce
  1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 minute until fragrant and lightly blistered, stirring to prevent scorching.
  2. Soak the toasted chiles in hot water for 10 minutes to rehydrate.
  3. Blend the soaked chiles with the garlic, tomato paste, cumin, and oregano until smooth.
  4. Strain the chile mixture through a fine sieve to remove skins and seeds, leaving a glossy red puree.
Simmer birria sauce with beef
  1. In a large skillet, combine the strained chile puree with the birria consomé (or beef broth), add the bay leaf, and bring to a gentle simmer over medium heat.
  2. Add the shredded birria beef and simmer for 15-20 minutes, stirring occasionally, until flavors deepen and the sauce reduces slightly.
Poach eggs in the sauce
  1. Use a spoon to push the sauce aside gently and create 4 wells across the surface.
  2. Crack 1 egg into each well and cover the skillet with a lid.
  3. Cook for 5-7 minutes until the egg whites are set but the yolks remain runny.
Serve
  1. Top with fresh cilantro and diced white onion, then serve immediately with lime wedges and warm tortillas on the side for dipping.

Notes

Pro tip: Straining the chile mixture helps keep the sauce silky so the egg whites poach cleanly and the yolks stay visually suspended. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently so eggs don’t overcook. Freezing is not recommended due to the eggs’ texture. For a dietary swap, use gluten-free tortillas for dipping if needed.