Oven-Baked Shakshuka with Eggs in Spiced Tomato Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 1/2 cup vegetable broth or water
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup crumbled feta (about 2 oz / 57 g)
• 1/4 cup chopped parsley and/or cilantro
• Lemon wedges, for serving

Do This

• 1. Heat oven to 425°F (218°C). Warm olive oil in a 10-inch oven-safe skillet over medium heat.
• 2. Sauté onion and bell pepper until soft, 6–8 minutes; add garlic for 30 seconds.
• 3. Stir in tomato paste and spices for 1 minute; add crushed tomatoes and broth. Simmer 10 minutes.
• 4. Roast the sauce in the oven for 10 minutes to deepen flavor.
• 5. Make 6 wells, crack in eggs, and bake 7–9 minutes until whites set and yolks are still soft.
• 6. Top with feta and herbs; rest 5 minutes and serve with lemon wedges.

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Why You’ll Love This Recipe

• Deeper flavor: A quick oven-roast concentrates the tomato sauce for a rich, slightly smoky finish.
• One-skillet dinner: Cook the sauce on the stove, then bake the eggs right in the same pan.
• Easy but impressive: Bright tomatoes, runny yolks, and salty feta look fancy with minimal effort.
• Flexible: Works for breakfast, brunch, or a fast weeknight meal with bread or salad.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 4 garlic cloves, fresh parsley and/or cilantro, 1 lemon
• Dairy: 6 large eggs, feta cheese
• Pantry: olive oil, tomato paste, 1 (28 oz / 794 g) can crushed tomatoes, vegetable broth (or water), ground cumin, smoked paprika, ground coriander, red pepper flakes, kosher salt, black pepper

Full Ingredients

Roasted Spiced Tomato Sauce

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp red pepper flakes (or 1/4 tsp cayenne pepper)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 (28 oz / 794 g) can crushed tomatoes
• 1/2 cup vegetable broth or water

Eggs and Finishing

• 6 large eggs
• 1/2 cup crumbled feta cheese (about 2 oz / 57 g)
• 1/4 cup chopped fresh parsley and/or cilantro
• Lemon wedges, for serving

Optional for Serving

• Warm crusty bread, pita, or flatbread
• Extra-virgin olive oil, for drizzling
• Hot sauce or harissa, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Preheat the oven to 425°F (218°C). Use a 10-inch oven-safe skillet (cast iron is ideal for great heat and a slightly roasted edge). If you don’t have an oven-safe skillet, you can cook the sauce in a regular pan and transfer it to a baking dish (about 2-quart capacity).

Step 2: Sauté the onion and pepper until sweet and soft

Set the skillet over medium heat and add 2 tbsp olive oil. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds. (Garlic burns quickly, so keep it moving.)

Step 3: Bloom the spices and tomato paste

Add the tomato paste, cumin, smoked paprika, coriander, and red pepper flakes. Stir constantly for 1 minute. This quick step “toasts” the spices and caramelizes the tomato paste slightly, which makes the final sauce taste deeper and more savory.

Step 4: Simmer the tomato sauce to thicken

Pour in the crushed tomatoes and 1/2 cup broth (or water). Stir well, scraping up any browned bits from the bottom of the pan.

Season with 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer until the sauce thickens slightly, 10 minutes. Stir occasionally to prevent sticking.

Tip: The sauce should be thick enough to hold a spoon trail for a second or two. If it looks watery, simmer for 2–3 minutes more.

Step 5: Roast the sauce for a deeper, baked flavor

Carefully transfer the skillet to the preheated oven and roast the sauce for 10 minutes. This step concentrates the tomatoes, lightly darkens the edges, and gives you that signature baked shakshuka flavor.

Remove the skillet from the oven (it will be very hot) and place it on a heat-safe surface.

Step 6: Nestle the eggs into the sauce

Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into a small bowl, then slide it into a well (this helps avoid shell bits and makes placement easier). Repeat with remaining eggs.

If you like, sprinkle a tiny pinch of salt over the eggs (especially on the whites), but go easy if your feta is salty.

Step 7: Bake until the whites set, then finish and serve

Return the skillet to the oven and bake at 425°F (218°C) until the egg whites are set but the yolks are still soft, 7–9 minutes. (For firmer yolks, bake 10–12 minutes.)

Remove from the oven and immediately sprinkle with feta and fresh herbs. Let the shakshuka rest for 5 minutes (the eggs will finish setting gently from the residual heat).

Serve hot with lemon wedges for squeezing over the top, plus warm bread for scooping up the sauce.

Pro Tips

• Use a thick pan: Cast iron or a heavy oven-safe skillet gives you better roasted edges and steadier heat in the oven.
• Control egg doneness: Start checking at 7 minutes. When you jiggle the pan, the whites should look set and the yolks should still wobble slightly.
• Make clean wells: The wells help keep eggs in place and let whites set without spreading too thin.
• Keep the sauce thick: Watery sauce can overcook the eggs before the dish feels rich. If needed, simmer longer before roasting.
• Finish smart: Add feta and herbs after baking so they stay bright and fresh instead of drying out.

Variations

• Spicy harissa shakshuka: Stir 1 tbsp harissa paste into the sauce with the spices for a deeper heat and smoky complexity.
• Greens + feta: Stir in 2 packed cups baby spinach after simmering (let it wilt for 1–2 minutes), then proceed with roasting and eggs.
• Protein boost: Add 1 cup drained canned chickpeas to the sauce during the simmer for a heartier, dinner-style shakshuka.

Storage & Make-Ahead

Best fresh: Shakshuka is at its best right after baking (the eggs can toughen when reheated). If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Make-ahead option: Make the sauce through the end of the simmer (Steps 2–4), cool, and refrigerate for up to 3 days. When ready to eat, reheat the sauce in an oven-safe skillet, roast it at 425°F (218°C) for 10 minutes, then add eggs and bake as directed.

Freezing: Freeze the sauce (without eggs) for up to 3 months. Thaw overnight in the refrigerator, then reheat and continue with eggs.

Nutrition (per serving)

Approximate, based on 4 servings: 320 calories, 16 g protein, 18 g carbs, 21 g fat, 5 g fiber, 900 mg sodium.