This oven baked shakshuka is a comforting dish that features perfectly baked eggs nestled in a rich, spiced tomato sauce topped with creamy feta hearts. It’s a fun way to elevate a classic breakfast favorite!
This recipe addresses the concerns of bland flavors and uneven cooking often found in typical shakshuka dishes, providing a richer and satisfying experience.
I’ve faced challenges with making shakshuka in the past, mainly getting the eggs just right. Timing is everything; I learned that bit the hard way when I overcooked the eggs, and they became rubbery. I want you to skip that mistake!
What’s great about this recipe is it’s not only simple but also allows everyone to adjust flavors or toppings as desired. With just 10 minutes of prep and under an hour total, it’s an easy option for busy mornings or unexpected guests.
If you enjoy hearty meals that are quick to whip up, you’ll want to check out my broccolini frittata for another delicious twist on breakfast!
Table of contents
Why You Will Love This Recipe
- Flavorful Base – This shakshuka’s tomato mixture creates a satisfying sauce. The combination of onions, garlic, and spices makes each spoonful bursting with savory goodness.
- Rich and Creamy Finish – Topping with feta adds a salty, creamy touch that rounds out the dish nicely, contrasting beautifully with the warmth of the sauce and the eggs.
- Visual Appeal – The vibrant colors of the peppers and tomatoes create a mouthwatering scene. The bright yolks and crumbled feta add a playful finishing touch that’s pleasing to the eyes.
- Make-Ahead Friendly – You can prepare the sauce in advance and store it in the fridge, making it easy to whip up this comforting dish for brunch or weekdays with minimal hassle.
Oven Baked Shakshuka
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delicious oven baked shakshuka with feta hearts, perfect for a hearty vegetarian meal.
Ingredients
Scale
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 (28 oz / 794 g) can whole peeled tomatoes
- 2 cloves garlic, minced
- 6 large eggs
- 2 oz (56 g) feta cheese, crumbled
- 2 tablespoons chopped cilantro
- 3/4 teaspoon salt, plus additional to taste
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons za’atar
- Additional black pepper to taste
- 9x13 inch (23×33 cm) glass baking dish
- Fork (for mashing tomatoes)
- Spoon (for creating egg wells)
Instructions
- Step 1: Preheat Your Oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures even baking and proper cooking of all ingredients.
- Step 2: Blend Your Base: In the 9×13 glass baking dish, 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 seasoning. Use a fork to gently mash the tomatoes just until they are slightly broken down, creating a thick, flavorful sauce without making it too watery. Stir to combine all ingredients thoroughly.
- Step 3: Bake the Vegetables: Place the dish uncovered in the preheated oven and bake for 30 minutes. The onions and peppers should become visibly soft but retain some structure, not mushy. The aroma should be savory and fragrant, signaling readiness for the next step.
- Step 4: Create Egg Wells: Remove the baking dish from the oven. Using a spoon, make small wells spaced evenly in the tomato sauce. Carefully crack one egg into each well, ensuring they are spaced apart so each cooks evenly with distinct portions.
- Step 5: Bake Your Eggs: Return the dish to the oven and bake for 15 minutes. The egg whites need to be fully set, while the yolks should remain gently wobbly. Keep in mind the eggs will continue to cook slightly after removal from the oven, so do not overbake unless a firmer yolk is preferred. Monitor closely if you prefer yolks runnier than set in this time.
- Step 6: Finish with Feta & Herbs: Once baked, sprinkle the crumbled feta cheese and chopped cilantro over the top. Add additional salt and black pepper to taste. The feta adds a creamy, salty finish, contrasting with the warm, spiced sauce and soft eggs.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 2 days, away from direct sunlight or heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator at or below 40°F (4°C) for up to 5 days. Reheat gently on the stove or microwave to prevent overcooking the eggs.
- Freezing: Transfer to a freezer-safe container or bag and freeze at 0°F (-18°C) for up to 3 months. Thaw overnight in the fridge before reheating.
- Timing is crucial for perfect eggs. For less firm yolks, check them at 10 minutes into baking and remove promptly when yolks jiggle slightly.
- Mash tomatoes gently before baking to release juice without making the sauce watery.
- If eggs are undercooked after 15 minutes, add 5 more minutes of baking and check frequently.
- Adjust spice level by increasing or decreasing chili powder by half a teaspoon as preferred.
- If sauce thickens too much, stir in 1-2 tablespoons of water or vegetable broth during baking for desired consistency.
- Reheat gently on the stove over low heat or in short intervals in the microwave to avoid overcooking the eggs or drying out the sauce.
- Serve with toasted gluten-free pita, warm tortillas, or crusty sourdough bread for dipping.
- Pair with a fresh Mediterranean salad or mixed greens for balance.
- Use as a filling for breakfast burritos or avocado boats for variation.
- Sprinkle with extra cilantro or feta cheese for additional freshness and creaminess.
- Top with tahini sauce or Greek yogurt for a creamy, cooling contrast.
- Substitute the 2 oz (56 g) of feta cheese with an equal amount of any firm, crumbly cheese of choice for a different salty finish.
- To increase spiciness, add an additional 1/2 teaspoon chili powder at cooking.
- For a milder version, reduce chili powder to 1/4 teaspoon or omit entirely.
- Add cooked sausage or chickpeas before baking for extra protein and texture variation.
- Choose fresh, vibrant peppers with firm skin and no blemishes. Red or yellow peppers add more sweetness compared to green.
- Use a medium yellow onion with a firm texture and dry outer skin for the best flavor.
- Fresh garlic cloves finely minced prevent burning and impart a subtle aroma.
- Opt for ripe, juicy plum tomatoes that are heavy for their size and deep in color for richer sauce.
- Large fresh eggs provide creaminess and richer flavor.
- A good-quality block feta has better texture and creaminess than pre-crumbled feta. Crumble just before using to preserve texture.
- Use bright green, fresh cilantro leaves free from wilting to impart a fresh herbal note.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Bell peppers: Choose fresh, vibrant bell peppers for a sweet and crunchy bite. Red, yellow, or orange add more sweetness compared to green peppers.
- Onion: A medium yellow onion works well for its balance of sweetness and sharpness. Make sure it’s firm with a dry outer skin to enhance flavor.
- Garlic: Fresh garlic cloves are best. Finely chop instead of crushing to avoid burning in the heat, which can ruin the dish’s flavor.
- Tomatoes: Use ripe, juicy plum tomatoes for a rich sauce. Look for ones that feel heavy for their size and have a deep red color.
- Eggs: Grab large eggs; they’ll help create a creamy texture. Fresh eggs also add a richer flavor to the dish.
- Feta cheese: Choose a good-quality block of feta for better texture than crumbled. It adds creaminess and a salty kick that pairs beautifully with the dish.
- Cilantro: Fresh cilantro adds a vibrant, herbal flavor. Look for bright green leaves without any wilting; they really enhance the final dish.
- Bell peppers: Choose fresh, vibrant bell peppers for a sweet and crunchy bite. Red, yellow, or orange add more sweetness compared to green peppers.
- Onion: A medium yellow onion works well for its balance of sweetness and sharpness. Make sure it’s firm with a dry outer skin to enhance flavor.
- Garlic: Fresh garlic cloves are best. Finely chop instead of crushing to avoid burning in the heat, which can ruin the dish’s flavor.
- Tomatoes: Use ripe, juicy plum tomatoes for a rich sauce. Look for ones that feel heavy for their size and have a deep red color.
- Eggs: Grab large eggs; they’ll help create a creamy texture. Fresh eggs also add a richer flavor to the dish.
- Feta cheese: Choose a good-quality block of feta for better texture than crumbled. It adds creaminess and a salty kick that pairs beautifully with the dish.
- Cilantro: Fresh cilantro adds a vibrant, herbal flavor. Look for bright green leaves without any wilting; they really enhance the final dish.
Recipe Tips
- If the eggs are overcooked, check them 10 minutes into baking to monitor doneness, ensuring the yolks stay slightly runny for creaminess.
- When shaking off excess liquid, mash the tomatoes gently before baking to release their juices, creating a flavorful base while reducing wateriness.
- For eggs not cooking through, add an additional 5 minutes of baking time while checking for doneness to match your preferred egg texture.
- If the sauce is too thick, stir in 1-2 tablespoons of water or vegetable broth during cooking for the desired consistency.
- When looking to vary the spice level, adjust chili powder by half a teaspoon at any stage for milder or bolder heat as desired.
Serving Suggestions
Serve oven baked shakshuka with gluten-free pita, warm tortillas, or crusty sourdough bread. A side of mixed greens or a Mediterranean salad complements the dish well.
Add to a breakfast burrito for a hearty morning meal or use as a filling for avocado boats. This dish works great sprinkled over quinoa, served with roasted vegetables, or in a tortilla wrap.
Top with tahini sauce or a dollop of Greek yogurt for creaminess. A sprinkle of extra feta or fresh cilantro gives additional freshness to each serving.
Recipe variations
- You can use diced zucchini or eggplant instead of bell peppers to add a different texture to the oven baked shakshuka while keeping the core flavors intact.
- Add 1 to 2 teaspoons of harissa or your preferred chili paste to the tomato sauce before baking to increase the spice level by a mild to moderate amount.
- Either crumbled feta or goat cheese can be used for the topping; both provide a salty, creamy finish that complements the baked eggs well.
- If cooking for more people, double all ingredients in an 11×15-inch baking dish and bake for 35-40 minutes, checking vegetables for tenderness before adding eggs.
- This recipe pairs well with warm pita or toasted bread; consider serving it alongside something like my oven baked shrimps for a complete meal.
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How to Store?
To keep your oven baked shakshuka fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container to store at room temperature up to 2 days. Keep away from direct sunlight or heat sources.
Refrigeration: Place in an airtight container and refrigerate at 40°F or below up to 5 days. Reheat gently on the stove or microwave.
Freezing: Transfer to a freezer container or bag. Freeze at 0°F for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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