Appenzeller® Shakshuka with Spices and Coriander/Cilantro

Appenzeller® Shakshuka with Spices and Coriander/Cilantro

Serves 4


  • 1 large yellow onion
  • 2 red bell peppers
  • 1 tbsp canola oil
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • ¼ tsp salt
  • 400 g canned cherry tomatoes
  • 1 tbsp tomato paste
  • ca 1 dl vegetable broth (1 dl water + ½ tbsp concentrated vegetable stock)
  • 100 g grated Appenzeller® Black Label
  • 4 eggs

Spice Mix:

  • 1 tsp red chili flakes
  • 1 tsp paprika powder
  • ½ tsp whole black peppercorns
  • ½ tsp coriander seeds
  • ½ tsp whole cumin seeds

For serving:

  • fresh coriander / cilantro
  • baguette


  1. Preheat oven to 175°C.
  2. Peel and finely chop the onion.
  3. Slice the red bell pepper into ½ – 1 cm strips. Heat oil in a cast iron skillet over medium heat. Cook the onion and bell peppers for 10-15 minutes. Add cumin, paprika powder and salt and mix well. Stir in the cherry tomatoes, tomato paste and broth. Bring to a boil and simmer for about 5 minutes.
  4. Remove the skillet and sprinkle cheese on top. Using the bottom of a glass, make small holes for the eggs. Carefully crack the eggs directly into the holes, making sure to keep the yolk intact. Transfer skillet to the oven and cook for 5-10 minutes, until eggs are fully cooked.
  5. Place spices in a mortal and grind finely.
  6. Top the shakshuka with fresh coriander and serve immediately with baguette and the spice mix


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