Recipe for Sonoran-style Mexican Shakshuka made with eggs simmered in a spicy tomato cream sauce and topped with melted cheddar then placed the whole thing under the broiler until the cheese is melted and bubbly.
Servings: 2
Recipe for Sonoran-style Mexican Shakshuka made with eggs simmered in a spicy tomato cream sauce and topped with melted cheddar then placed the whole thing under the broiler until the cheese is melted and bubbly. This dish is traditionally 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.
- Top with cheese and place under the broiler until the cheese melts and starts to brown.
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