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Flavorful Roasted Red Pepper Jalapeño Shakshuka Recipe with Cotija Cheese

roasted red pepper jalapeño shakshuka - featured image
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A bold and comforting shakshuka featuring smoky roasted red peppers, spicy jalapeños, and tangy cotija cheese, perfect for brunch or dinner.

Ingredients

Scale
  • 2 medium roasted red peppers, chopped (jarred can be used)
  • 1 to 2 jalapeños, finely diced (remove seeds for milder heat)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 small onion, finely chopped (yellow or white)
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400 g) crushed tomatoes, no added salt or sugar
  • 1 tablespoon tomato paste
  • 4 large eggs, room temperature
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful of chopped cilantro (optional)
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon fresh lime juice

Instructions

  1. Roast red peppers under a broiler for about 10 minutes or on a grill for 8 minutes until skins blacken and blister. Place in a bowl covered with plastic wrap and let steam for 10 minutes. Peel, deseed, and chop roughly.
  2. Heat olive oil over medium heat in a large skillet. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and diced jalapeños and cook for 2 more minutes until fragrant.
  3. Add roasted red peppers, crushed tomatoes, and tomato paste to the skillet. Season with cumin, smoked paprika, salt, and pepper. Simmer uncovered for 10 minutes until sauce thickens, stirring occasionally.
  4. Make four shallow wells in the sauce and crack an egg into each well (cracking into a small bowl first helps avoid shells). Cover the pan and cook for 6-8 minutes until egg whites are set but yolks remain runny. Cook longer if firmer yolks are desired.
  5. Remove from heat and sprinkle cotija cheese and chopped cilantro over the eggs. Squeeze fresh lime juice on top.
  6. Serve immediately with warm crusty bread or pita for dipping.

Notes

If the sauce thickens too much during simmering, add a splash of water to loosen it. Cook eggs gently on medium-low heat covered to avoid rubbery texture. Removing jalapeño seeds reduces heat. Adding cotija cheese at the end preserves its crumbly texture.

Nutrition

Keywords: shakshuka, roasted red pepper, jalapeño, cotija cheese, breakfast, brunch, spicy, vegetarian, gluten-free

Find it online: https://lirafood.com/flavorful-roasted-red-pepper-jalape-n-o-shakshuka-recipe-with-cotija-cheese/