“Shakshuka” Eggs in Hell


4“Shakshuka” Eggs in HellServes 4

Prep Mins

1515 Mins 15 Mins 30 Mins

Cooking Mins



Spicy Tomato Sauce

  • 6 cups Campari® tomatoes, chopped
  • 4 Tbsp unsalted butter
  • 1 tsp hot smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp kosher salt

Eggs in Hell

  • 8 eggs
  • 1/2 cup crumbled queso fresco
  • 1/2 cup cilantro, coarsely chopped
  • kosher salt
  • Freshly ground black peppercorns


  • In a medium non-stick pan over medium heat, add tomatoes. Once the tomatoes start to simmer, stir in butter, hot smoked paprika, chili powder and salt. Set aside.

*The following is best done in individual portions, so should be repeated 4 times for 4 portions.

  • In a small cast iron or non-stick pan, bring 1/4 (about 1 cup) of prepared spicy tomato sauce to a low simmer. Add 2 eggs, reduce heat to low and cover with a lid. Cook for approximately 5-7 minutes or until the eggs are fully cooked and the tomatoes are simmered down. Garnish with 1/4 of the cheese and cilantro. Finish with salt and pepper to taste. Serve hot with grilled crusty bread.

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