Shakshuka (Baked Eggs in Spicy Tomato Sauce) is a delicious Israeli breakfast treat, which bakes up quickly in the oven.
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
Shakshuka is a spicy baked egg dish, originally from North Africa. It is a favorite breakfast dish in Israel.
I love cooking it in a 10 inch Cast Iron Skillet. Make sure to heat the skillet before adding the oil!
The Feta Cheese is totally an optional ingredient. It adds a nice creaminess and pungent flavor to the dish.
More Delicious Breakfast Recipes to Make:
- Instant Pot Egg Bites (Feta Cheese & Red Pepper)
- Air Fryer Sweet Polenta Breakfast Bites
- Low Carb Pumpkin Cheesecake Pancakes
- Sausage Feta Eggs Breakfast Scramble Low Carb/Keto
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Here is the handy printable recipe:
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
Print Pin Save RateIngredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Yellow/Brown Onion sliced thin
- 1 Red Bell Pepper seeded sliced thin
- 3 Fresh Garlic minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Paprika
- ⅛ teaspoon Cayenne Pepper or to taste
- 28 ounce Whole Tomatoes in Purée coarsely chopped
- ¾ teaspoon Sea Salt or taste
- ¼ teaspoon Freshly Ground Black Pepper or to taste
- 5 ounces Feta cheese crumbled (optional)
- 6 large Eggs
- Fresh Cilantro Leaves chopped
- Hot Sauce
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Instructions
- Heat Cast Iron Skillet over medium low heat and then add oil.
- Add onion and bell pepper and cook until soft, about 15 minutes. Add garlic and cook 1 more minute.
- Whisk in cumin, paprika and cayenne and cook for 1 minute.
- Pour in tomatoes with the juice, salt, pepper and simmer until tomatoes have thickened, about 10 minutes.
- Gently stir in feta.
- Carefully crack eggs over tomatoes in skillet and season with salt and pepper.
- Place skillet into preheated 350 degree oven and bake until egg whites are set, approximately 7-10 minutes.
- Garnish with cilantro and dots of hot sauce.
Nutrition
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Shakshuka (Baked Eggs in Spicy Tomato Sauce)
Make this once a month lately, our new fav recipe of yours!
Wonderful to hear, Rosie. Thank you so much. Jill
I’d love your version of this in the INSTANT POT!
Have you ever used fresh tomatoes instead of canned?
I use fresh. It works great!
Have you ever tried freezing the cooked product? I saw a recipe for Shakshuka cooked in the microwave in ramekins that says you can freeze them (cooked) for moths.