Shakshuka with Cilantro-Jalapeño Sauce

Sponsored by Del Monte Fresh Produce


4 servings


  • 2 Tbsp. olive oil
  • 1 onion, thinly sliced
  • 1 Del Monte® red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, minced or pressed
  • 4 Del Monte® Roma tomatoes, diced
  • 2 Tbsp. tomato paste
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. fine sea salt
  • ¼ tsp. cayenne pepper
  • 4 large eggs
  • For the Cilantro-Jalapeño Sauce:
  • 1 small bunch cilantro, leaves and stems finely chopped
  • 3 Tbsop. olive oil
  • 1 Tbsp. fresh lime juice from one Del Monte® lime
  • 1 jalapeño, seeded and chopped
  • ½ tsp. fine sea salt


  1. In a large heavy skillet heat oil over medium heat. Add onion and pepper and sauté until softened, six to eight minutes. Add garlic and sauté one minute more.
  2. Stir in tomatoes, tomato paste, paprika, cumin, salt, cayenne, and ½ cup water and cook, stirring occasionally, until tomatoes are cooked down into a thick sauce, eight to 10 minutes.
  3. Make 4 depressions in the sauce and crack an egg into each one. Turn down heat to medium-low and simmer gently until the eggs are cooked to desired doneness, 5-10 minutes.
  4. While eggs cook, in a food processor combine cilantro, oil, lime juice, jalapeño, and salt. Process to a paste. Taste and add more salt or lime juice if needed.
  5. Serve shakshuka topped with cilantro sauce.

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