Mexican Shakshuka: Eggs Simmered in Tomato Crema

by Jackie Alpers on October 3, 2012

 

Breakfast

I think it’s interesting how similar variations of dishes develop in different parts of the world. I’d never heard of Shakshuka until recently, but it’s very popular in the Middle East and Israel and it’s somewhat similar to Huevos Rancheros minus the beans and tortilla. 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.

Serves 2.

Mexican Shakshuka: Baked Eggs in Tomato Crema

Mexican Shakshuka: Baked Eggs in Tomato Crema

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

  1. Heat olive oil in a small oven-safe skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.
  2. 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.
  3. Reduce the heat to medium-low and carefully crack the eggs into the simmering sauce.
  4. Pour in the cream and continue to simmer until the eggs are set.
  5. Top with cheese and place under the broiler until the cheese melts and starts to brown.
http://jackieshappyplate.com/2012/10/03/mexican-shakshuka-eggs-simmered-in-tomato-crema/

Top view of the eggs just starting to set as the simmer in the sauce:

 

The finished dish with cheese melted on top:

 

Side view of the Shakshuka where you can see the layers of sauce, eggs and cheese:

{ 5 comments… read them below or add one }

marla October 4, 2012 at 7:23 am

Now this looks AMAZING!!!

Jackie Alpers October 4, 2012 at 7:52 am

Thanks Marla!

Lisa October 4, 2012 at 4:32 pm

This looks fantastic! I love shakshuka but have never thought to add cream or cheese. My pants may hate me, but this is supper tomorrow. :)

Jackie Alpers October 4, 2012 at 4:58 pm

The dish is actually not bad for you! There is only one tablespoon of cream and a minimal amount of cheese. So you can enjoy this dish without guilt! To make it even more low calorie, you can use non-fat half & half and low-fat cheese.

rachel scott September 13, 2013 at 6:18 am

looks so good. On the menu for Sunday breakfast this week – however to appease the Neanderthals is this house that don’t consider it a meal without meat – i think i will add some chorizo to the mix. S
ort of a chilaquiles without the tortillas.

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