This Mexican Shakshuka recipe for eggs simmered in a spicy tomato cream sauce and topped with melted cheddar cooks in a cast iron skillet. A 6.5″ Lodge Cast Iron Skillet is the perfect fit for the sauce and 4 eggs.
This recipe is inspired by Eggs Diablo. The shakshuka borrows the technique of poaching eggs directly in sauce and applies some of the same Sonoran ingredients.
Servings: 2
Recipe for 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 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
- ½ 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
- ¼ teaspoon hot or mild smoked paprika
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, about 5 minutes.
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