Mexican Shakshuka: Eggs Simmered in Tomato Crema


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:


  1. 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. 🙂

  2. 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.

  3. 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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