Jackie Alpers | Sonoran Cooking

Jackie Alpers | Sonoran Cooking

Share this post

Jackie Alpers | Sonoran Cooking
Jackie Alpers | Sonoran Cooking
Mexican Shakshuka

Mexican Shakshuka

Recipe for Sonoran-style Mexican Shakshuka made with eggs simmered in a spicy tomato cream sauce and topped with melted cheddar.

Jackie Alpers's avatar
Jackie Alpers
Oct 03, 2012
∙ Paid

Share this post

Jackie Alpers | Sonoran Cooking
Jackie Alpers | Sonoran Cooking
Mexican Shakshuka
Share

This dish is cooked in a cast iron skillet, but but you can use any oven-safe skillet. A 6.5" Lodge Cast Iron Skillet is the perfect fit for the sauce and 4 eggs.

Ingredients

  • 4 eggs

  • 1/2 small onion chopped

  • 1 Serrano chili chopped

  • 1 large tomato or 3 Campari tomatoes chopped

  • 1 clove of garlic chopped

  • 1 teaspoon chopped cilantro

  • 2 tablespoons olive oil

  • 1 tablespoon heavy cream

  • 2 tablespoons sharp cheddar

  • salt and pepper to taste

Instructions

  • Heat olive oil in a small oven-safe skillet over medium heat. Add onions and saute until translucent, about 5 minutes.

  • Add garlic, serrano chili, cilantro, paprika and chopped tomatoes and cook until fragrant about 5 more minutes. If the sauce gets too thick add a little water.

  • Reduce the heat to medium-low and carefully crack the eggs into the simmering sauce.

  • Pour in the cream and continue to simmer until the eggs are set.

Keep reading with a 7-day free trial

Subscribe to Jackie Alpers | Sonoran Cooking to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
© 2025 Jackie Alpers
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture

Share