Mexican Shakshuka: Eggs Simmered in Tomato Crema


Mexican shakshuka in cast iron skillet with lots of cheese and eggs
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. 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 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
  • 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


  • Heat olive oil in a small oven-safe skillet over medium heat. Add onions and sauté 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.
Cuisine Mexican, Sonoran
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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:

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