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.
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 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.
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: