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.