Shakshuka with Queso de Freír

Turn your kitchen into your favorite brunch spot. Shakshuka is a beloved classic across the Middle East, where eggs are gently cooked in a spiced tomato and pepper sauce until just set. Over time, it has gained worldwide popularity for its rich flavors and vibrant, eye-catching presentation. It’s bold, saucy, and meant to be scooped up with warm bread straight from the skillet.

This Shakshuka recipe adds pan-seared Tropical Queso de Freír, bringing golden texture and savory depth that pairs beautifully with the rich tomato base and eggs.

Ingredients

• 10 oz Tropical Queso de Freír, sliced into ⅜-inch slices
• 1 tbsp vegetable oil (for searing the cheese)
• 3 tbsp extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and sliced
• 3 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ⅛ tsp ground cayenne (or to taste)
• 1 (28 oz) can whole plum tomatoes with juices, roughly chopped
• ¾ tsp kosher salt, plus more if needed
• ¼ tsp black pepper, plus more if needed
• 4 large eggs
• Chopped cilantro or parsley, for garnish
• Hot sauce, for serving

Preparation

1. Preheat oven to 375°F.
2. To sear the cheese, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the Queso de Freír slices in a single layer and cook for 2–3 minutes per side, until golden and lightly crisp. Remove from the pan and set aside. 
3. In a large oven-safe skillet, warm the olive oil over medium-low heat. Add onion and bell pepper and cook slowly, stirring occasionally, until soft and lightly caramelized, about 18–20 minutes. Stir in garlic and cook for 1 minute until fragrant. Add cumin, paprika, and cayenne, allowing the spices to bloom briefly.
4. Add the chopped tomatoes with their juices. Season with salt and black pepper. Let the mixture simmer for about 10 minutes, until slightly thickened. Taste and adjust seasoning.
5. Make four small wells in the sauce. Crack an egg into each one. Nestle the golden Queso de Freír slices into the sauce, keeping them partially visible rather than fully submerged. Lightly season the eggs.
6. Transfer the skillet to the oven and bake for 7–10 minutes, until the egg whites are set and yolks remain slightly soft.
7. Sprinkle with chopped cilantro and serve hot, with hot sauce on the side.