Mizinha’s kitchen

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Spicy poached eggs

Spice up the week with a recipe inspired by an Israeli dish

/ Chef Mizinha



Recipe for eggs cooked in tomato sauce with cheese is made with ingredients that fit in the pocket

Today, my inspiration came from an Israeli dish, “Shakshuka”, which are eggs cooked in tomato sauce with cheese.

There are several recipes for this dish, some more spicy and others more spicy. It is a popular dish. I made my version, I chose the most spicy, using ingredients that fit inside my pocket and the options we can find here. I used pepper “girl’s finger” and a mixture of cheese, but it can be made with Japanese pepper, “togarashi”, “jalapeño” or any other that you find, as long as it is fresh. The cheese can be the type of mines, fresh ricotta or another of your choice.

For those who don’t like pepper, just don’t put it, it will taste equally good. But here’s a suggestion. “Learn to eat pepper”. In addition to helping to reduce fatigue it helps with blood circulation, weight loss and the nervous system. Pepper is good for health! Heats up life!


6 eggs

1 can of peeled tomatoes in pieces

2 green peppers

2 red peppers

2 medium onions

4 cloves of garlic

2 to 3 fresh girl finger peppers

2 tablespoons full of cream cheese

1 tablespoon of grated Parmesan cheese

3 tablespoons olive oil

150ml of water



Cumin in grains or powder

Powdered paprika


Cut the onions and garlic into very thin slices, reserve. Wash and remove the seeds from the peppers and the “girl’s finger” peppers, cut the peppers into cubes and cut the pepper into thin slices and set aside.

In a pan put the oil and fry the onion with the garlic. Once browned, add the peppers, saute for 1 minute and add the peeled tomato. Saute for 1 more minute, add water, season with salt, pepper, cumin and paprika to taste. Lower the heat and let it cook. If necessary, add a little more water.

Prepare the cheese on a plate. Place cream cheese that should be at room temperature. Knead it with a fork, add the Parmesan cheese and mix until well incorporated. Reserve. When the sauce is full-bodied, but not dry, place the eggs, lower the heat to a minimum and cover the pan.

The cooking point of the eggs will depend on the taste of each one, so it is necessary to have an accompaniment. At this point, make sure it is not sticking to the bottom of the pan. Making poached eggs seems easy, but the eggs stick very easily to the bottom of the pots and they burn. Pans with a thicker bottom are the most suitable for making this dish.

Finally, as soon as the eggs are cooked to your taste, distribute small pieces of the prepared cheese and sprinkle with parsley. It can be served with bread, nam, pita, white rice, mashed potatoes and even a soft polenta. It can also be added with other flavors, substituting ingredients or adding mozzarella, olives, the creativity of each one.

Now enjoy and be happy! Enjoy your food!

Chef Mizinha is the owner of Heyday Culinary Arts Center, a culinary school with several courses and Trigo Buffet & Catering, which serves parties, events and orders. He advises and advises those who want to open a business in the food sector or already have and want to revitalize their enterprise with the company Caminhos e Sabores. Contact: 03-6273-2330 cel. 090-8649-8832. E-mail: [email protected] . Blog: http://heydayport.blogspot.com/ .

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