Baked Shakshuka
Ingredients
- Eggs4 largeOn hand
- Bell pepper1 red, slicedOn hand
- Onion1 medium, slicedOn hand
- Canned tomatoes400 g canoptional
- Garlic2 cloves, mincedoptional
- Feta60 g, crumbledoptional
- Cumin1 tspoptional
- Paprika1 tspoptional
- Bread2 slices, for servingoptional
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Steps
- 1
Heat the oven to 200°C / 400°F.
5 min
- 2
Fry the onion and bell pepper in olive oil until soft.
8 min
- 3
Add the garlic, cumin and paprika.
1 min
- 4
Pour in the canned tomatoes and season.
1 min
- 5
Simmer until the sauce thickens enough to hold a spoon trail.
6 min
- 6
Make four wells and crack in the eggs.
2 min
- 7
Bake until the whites are set but the yolks still wobble.
10 min
- 8
Crumble the feta over and serve with the bread.
2 min
Cook’s note. The sauce must be thick before the eggs go in, or the whites swim and never set.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.