Print

Oven Baked Shakshuka Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 53 reviews

Oven Baked Shakshuka is a vibrant and hearty Middle Eastern dish featuring baked eggs in a rich, spiced tomato and pepper sauce. This comforting meal is perfect for breakfast, brunch, or any time of the day, combining tender vegetables, aromatic spices, and creamy feta cheese baked to perfection.

Ingredients

Vegetables and Base

  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 (28 oz) can whole peeled tomatoes
  • 2 cloves garlic, minced

Spices and Seasonings

  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 teaspoons za’atar

Eggs and Garnishes

  • 6 eggs
  • 2 oz feta, crumbled
  • 2 tablespoons chopped cilantro
  • Additional salt & pepper to taste

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the shakshuka.
  2. Prepare the sauce: In a 9×13-inch glass pan, combine the finely diced onions, green and red bell peppers, whole peeled tomatoes, minced garlic, salt, paprika, ground coriander, ground cumin, chili powder, and za’atar. Use a fork to gently mash the tomatoes until they are slightly broken down, then stir everything together thoroughly.
  3. Bake the vegetable mix: Place the glass pan uncovered in the preheated oven and bake for 30 minutes, allowing the onions and bell peppers to soften and flavors to meld.
  4. Add the eggs: Remove the pan from the oven and create small wells in the baked sauce. Crack an egg into each well carefully to avoid breaking the yolk.
  5. Bake the eggs: Return the pan to the oven and bake for an additional 15 minutes or until the egg whites are fully set and the yolks start to firm but remain slightly runny. Adjust timing if you prefer firmer yolks, remembering the eggs will continue cooking after removal.
  6. Finish and garnish: Once baked, sprinkle the shakshuka with chopped cilantro, crumbled feta, and season with additional salt and pepper to taste. Serve hot alongside toasted bread, pita, or couscous for a complete meal.

Notes

  • You can adjust the chili powder according to your preferred spice level.
  • For a creamier texture, you can add a splash of cream or yogurt before baking the eggs.
  • Shakshuka is best served fresh but can be refrigerated for up to 2 days and reheated gently.
  • Za’atar can be substituted with a combination of thyme, sesame seeds, and sumac if unavailable.
  • To make this recipe vegetarian, omit the feta cheese or use a plant-based alternative.

Find it online: https://deliciousyum.com/oven-baked-shakshuka-recipe/