Shakshuka (Baked eggs in Tomato Sauce) with Broiled Feta
I’m a big savoury breakfast person. And I’m a big spicy breakfast person. Which is why shakshuka – North African baked eggs in spicy tomato sauce – is totally my jam.
You start with a saute of onion, garlic, red pepper and jalapeno, then add tomatoes and spices and simmer until thickened and richly flavourful.
You dig little wells with a spoon and crack the eggs right in. My version is showered with creamy feta and broiled, sprinkled with za’atar, and drizzled with olive oil.
The eggs bake to your ideal doneness, and then you pile it onto fluffy pita or warm whole grain baguette.
If you’re having people over and feel like being fancy, you can divide the tomato mixture into ramekins and arrange them on a baking sheet for polished individual portions (baking time stays about the same, just keep an eye).
And if you are decidedly not a spicy breakfast person, shakshuka is also an easy, one-pan, #putaneggonit dinner.
- 3 tbsp olive oil plus more for drizzling
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 4 cloves garlic finely chopped
- 1 jalapeno finely chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp kosher salt
- 1 28- oz 796-mL can unsalted diced tomatoes
- 6 large eggs
- 3 oz feta
- 1 tsp za'atar
- Chopped parsley for serving
- Pita bread or baguette for serving
- Preheat oven to 450ºF.
- Heat oil in a large cast iron skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until very soft, about 15 minutes. Add garlic, jalapeno, cumin, paprika and salt and cook, stirring, 2 minutes more. Stir in tomatoes and reduce heat. Simmer for about 15 minutes, until sauce thickens and oil starts to shimmer on top.
- Remove pan from heat and use a spoon to make 6 wells in the tomato mixture. Carefully crack an egg into each well. Crumble feta cheese over top and sprinkle with za'atar, if using. Bake for 7-10 minutes, until whites are mostly set but yolks are still runny. Broil for an additional minute or so, watching closely, to firm up the whites and brown the feta. Drizzle with olive oil, sprinkle with parsley and serve with warmed pita bread or baguette.