Savory Baked Shakshuka is a hearty Middle Eastern dish that transforms simple ingredients into something extraordinary. This one-pan wonder features eggs nestled in a rich, spiced tomato sauce loaded with bell peppers, onions, and aromatic herbs. What makes this version special is the oven-baking method, which creates perfectly set eggs while allowing the flavors to meld beautifully. The result is a satisfying meal that works equally well for breakfast, lunch, or dinner, bringing the warm, comforting flavors of the Mediterranean right to your table.
Serves: 4-6 people
What You’ll Need
For the tomato base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
For the eggs and finishing:
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Warm pita bread for serving
Getting Started
Heat your oven to 375°F. Choose a large, oven-safe skillet or cast iron pan that can comfortably hold all the ingredients. The key to great shakshuka is building layers of flavor, so take your time with each step.
Building the Flavor Base
Heat the olive oil in your oven-safe skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. The onion should smell sweet and fragrant when ready.
Add the sliced bell peppers to the pan and cook for another 6-8 minutes, stirring occasionally. The peppers should start to soften and develop some light browning on the edges. This browning adds depth to the final dish.
Stir in the minced garlic, cumin, paprika, and red pepper flakes. Cook for just 1 minute until the spices become fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Creating the Tomato Sauce
Add the tomato paste to the pan and stir it in well. Cook for 2 minutes to deepen the flavor of the paste. Pour in the crushed tomatoes, then season with salt and black pepper. Stir everything together and bring the mixture to a gentle simmer.
Let the sauce cook for 10-12 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon but still have some moisture. Taste and adjust the seasoning if needed.
Adding the Eggs
Using a spoon, create small wells in the tomato sauce where you’ll crack the eggs. Make sure the wells are evenly spaced around the pan. Carefully crack each egg into a small bowl first, then gently pour it into one of the wells. This prevents broken yolks and gives you better control.
Sprinkle the crumbled feta cheese around the eggs and throughout the sauce. The cheese will add a creamy, tangy element that balances the acidity of the tomatoes.
Baking to Perfection
Transfer the skillet to your preheated oven. Bake for 12-15 minutes, depending on how you like your eggs. For runny yolks, check at 12 minutes. For firmer yolks, let them go the full 15 minutes. The egg whites should be completely set while the yolks remain slightly soft.
Finishing Touches
Remove the shakshuka from the oven and let it rest for 2-3 minutes. The sauce will be bubbling hot, so this brief cooling period makes it safer to handle and eat.
Sprinkle the fresh parsley and cilantro over the top just before serving. The herbs add brightness and color that makes the dish even more appealing.
Serving Your Shakshuka
Serve the shakshuka directly from the skillet while it’s still warm. Provide warm pita bread or crusty bread on the side for dipping into the rich sauce and runny egg yolks. Some people also enjoy it with a dollop of Greek yogurt or a drizzle of good olive oil.
Tips for Success
The key to perfect shakshuka is not rushing the sauce. Let those vegetables cook down properly to develop deep, sweet flavors. If your sauce seems too thick, add a splash of water. If it’s too thin, let it simmer a bit longer before adding the eggs.
Don’t skip the step of cracking eggs into a bowl first. This simple technique prevents accidents and ensures your eggs stay intact when you add them to the hot sauce.
Storage and Reheating
Shakshuka is best enjoyed fresh from the oven, but leftover sauce can be stored in the refrigerator for up to 3 days. Simply reheat the sauce in a skillet and crack fresh eggs into it, then bake as directed. The sauce actually develops even more flavor after a day in the fridge.
