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.

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: