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