📝 About This Recipe
Transport your brunch guests to the vibrant markets of North Africa and the Middle East with this deeply aromatic Baked Shakshuka. This version elevates the traditional stovetop classic by finishing it in the oven, ensuring perfectly set whites and luscious, jammy yolks nestled in a rich, spiced tomato and pepper ragout. Infused with smoky cumin, earthy paprika, and a hint of fiery harissa, it is a communal masterpiece designed for dipping and sharing.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 1 large Red bell pepper (seeded and thinly sliced into strips)
- 1 large Yellow bell pepper (seeded and thinly sliced into strips)
- 4 Garlic cloves (minced)
The Spiced Tomato Base
- 1 tablespoon Tomato paste (double concentrated)
- 1-2 teaspoons Harissa paste (depending on heat preference)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (pimentón)
- 1/2 teaspoon Crushed red pepper flakes (optional for extra heat)
- 28 ounces Crushed tomatoes (canned San Marzano preferred)
- Kosher salt and black pepper (to taste)
- 1/2 teaspoon Granulated sugar (to balance acidity)
The Eggs and Toppings
- 6-8 Large eggs (at room temperature)
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Fresh parsley (roughly chopped)
- Labneh or Greek yogurt (for serving)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
-
2
Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat.
-
3
Add the diced onions and sliced bell peppers. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn golden brown.
-
4
Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until the spices are fragrant and toast slightly.
-
5
Add the tomato paste and harissa. Stir constantly for 2 minutes, allowing the paste to darken and caramelize slightly for a deeper flavor profile.
-
6
Pour in the crushed tomatoes and sugar. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes until the sauce has thickened slightly.
-
7
Taste the sauce and adjust seasonings. If the sauce feels too dry, add 2-3 tablespoons of water to maintain a saucy consistency.
-
8
Using the back of a large spoon, create 6 to 8 small wells in the tomato sauce.
-
9
Carefully crack one egg into each well. Be careful not to break the yolks.
-
10
Sprinkle the crumbled feta cheese all over the top of the sauce, avoiding the egg yolks if possible for a cleaner look.
-
11
Transfer the skillet to the preheated oven. Bake for 7-12 minutes. Check at the 7-minute mark; you want the whites to be opaque and set, but the yolks should still have a slight wobble.
-
12
Remove the skillet carefully from the oven using oven mitts. Remember the handle will be extremely hot!
-
13
Garnish generously with the fresh cilantro and parsley. Serve immediately directly from the pan.
💡 Chef's Tips
For the best texture, use room temperature eggs so they cook evenly without over-reducing the sauce. If you prefer fully cooked yolks, simply cover the skillet with a lid or foil for the last 3 minutes of baking. Don't skip the sugar; it’s essential for balancing the metallic acidity of canned tomatoes. To ensure no shells end up in your sauce, crack each egg into a small ramekin first before sliding it into the well. If you don't have harissa, a mix of chili powder and a dash of cayenne pepper can work as a substitute.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough for scooping up the sauce. A side of creamy labneh drizzled with olive oil and za'atar adds a cooling contrast. Pair with a fresh cucumber and tomato salad dressed in lemon and oil. A crisp, chilled glass of dry Rosé or a hot Moroccan mint tea complements the spices beautifully. Add sliced avocado on top just before serving for extra creaminess.