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Shakshuka with Queso Fresco

Serves: 2-4
This warm shakshuka features poached eggs in a hearty, spiced tomato and pepper sauces topped with avocado, cilantro and Queso Fresco.


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  • 1 tbsp avocado oil
  • 1 bell pepper – diced
  • ½ onion thinly sliced
  • 1 tbsp dried parsley
  • 2 tsp minced garlic
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • ¼ tsp chili flakes – optional
  • 16 oz crushed plum tomatoes
  • ½ cup cilantro – chopped
  • 2 tbsp spicy salsa
  • ⅔ cup Rizo Bros Queso Fresco (plus more to serve)
  • 4 large eggs



  • Cilantro
  • Queso Fresco
  • Avocado


  1. Heat a medium sized cast iron skillet over medium high heat. Add 1 tbsp avocado oil and heat. 
  2. Add your bell pepper, onion, and saute for 3-5 minutes until the onions are almost translucent.
  3. Add your garlic, all the spices, and cook for another minute.
  4. Add in your crushed tomatoes, cilantro, salsa, and mix. Turn the heat down to medium low, cover, and let simmer for 5 minutes. 
  5. After the mixture has simmered, taste and adjust seasonings if desired and stir in queso fresco. 
  6. Make 4 small wells in the tomato mixture and crack your eggs into each well. 
  7. Cover the pan with a lid and let sit for 8-15 minutes depending on how well done you like your eggs.
  8. After the eggs have reached desired consistency, remove from the heat and top as desired. Serve with toasted bread and enjoy!