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