Mexican Shakshuka: Eggs Simmered in Tomato Crema


cast iron skillet with eggs simmering in a tomato crema sauce.
Mexican Shakshuka: Baked Eggs in Tomato Crema
Servings: 2
I think it's interesting how similar variations of dishes develop in different parts of the world. Shakshuka is very popular in the Middle East and Israel and it's somewhat similar to Sonoran Eggs Diablo. I took my version a step further and added a little cream and cheddar cheese, and placed the whole thing under the broiler, since I wanted my eggs cooked throughout. This dish is traditionally cooked in a cast iron skillet, but but you can use any oven safe skillet. I baked it in a 6.5" Lodge Cast Iron Skillet which was a perfect fit for the sauce and 4 eggs.


  • 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


  • 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.
    close up of egg, cream and sauce in a pan of Shakshuka which is somewhat similar to Sonoran Eggs Diablo.
  • Top with cheese and place under the broiler until the cheese melts and starts to brown.
    melted cheese on top of a cast iron skillet of Mexican Shakshuka
Course Breakfast
Cuisine Mexican, Sonoran
Keyword sonoran recipe, Taste of Tucson recipe, Tucson Sonora recipe


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