Oven Baked Shakshuka

If you are looking for a hands off, savory brunch menu item, our oven baked shakshuka is perfect for you! It is rich, indulgent and comforting. This recipe has a simpler cooking method than traditional shakshuka, meaning you can spend less time by the stove!

What is shakshuka?

Shakshuka is one of our favorite North African and Middle Eastern dishes. It is traditionally made with poached eggs and tomato sauce! While it sounds simple, the flavors are complex and rich. Our oven baked shakshuka is a hands off version of this recipe!

In a classic shakshuka, the tomatoes are simmered alongside various ingredients such as chili peppers, scallions and veggies in a skillet. The next step is to shape out little holes to crack eggs into. The eggs then poach in the sauce mixture.

You’ll see as you keep reading that our spin on this recipe makes it a little bit easier. And the best part is that you still get all the rich flavors from a traditional shakshuka!

How to make oven baked shakshuka

1. Add cherry tomatoes, olive oil, chopped onion, peppers, tomato sauce, jalapeño (if using) to an oven safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt and pepper and mix it together.
2. Cook it in the oven for 30-35 minutes at 400 degrees F.
3. Remove the baking dish from the oven and mash the ingredients together until saucy. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
4. Pop this back in the oven to let the eggs cook for a few minutes. You want the egg whites to be firm and the yolk to be runny!
5. Top with chopped parsley and crumbled feta.
6. Serve hot with crostini or toast!

How to store leftover oven baked shakshuka

This recipe for oven baked shakshuka is so delish, it is unlikely you will have any leftovers. But, in case you do, it’s pretty easy to store! We recommend only storing leftover tomato sauce, though, since the eggs are hard to reheat without overcooking. The shakshuka sauce will keep in the fridge for 3 days in an airtight container!

If you want to make this recipe even easier to serve, you can make the shakshuka sauce in advance! Simply follow the directions all the way up to cracking the eggs. At that point, remove the shakshuka from the oven and allow it to cool. Then store it in an airtight container for up to 3 days before consuming.

Other recipes to serve up for brunch alongside our oven baked shakshuka

We love a great brunch buffet spread! Here are some amazing recipes you can make to serve alongside our oven baked shakshuka recipe.

• Our Berry Stuffed French Toast is another hands-off recipe you can prep ahead of time and toss in the oven the day of. It is sweet, buttery, and creamy! You can’t go wrong.  
• For another savory, egg-based dish, you have to try our Turkish Eggs. We serve it up with a light yogurt sauce and roasted peppers.
• Another sweet breakfast plate we recommend is out Cinnamon Roll French Toast Roll Ups! We finish them up in our air fryer, and they are absolutely perfect.

Easy Shakshuka Recipe

Food Dolls

A popular North African breakfast with tomatoes, onions, spices, and eggs!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, brunch, Recipes

Servings 4

Calories 216 kcal

Ingredients

  

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• 2 tablespoons olive oil
• 1 small onion (peeled and diced)
• 2 cloves garlic (minced)
• 3/4 cup roasted red pepper (roughly chopped)
• 1 jalapeño (optional, diced and seeded)
• 2 cups cherry tomatoes, sliced in half
• 1/4 cup canned tomato sauce
• 1 teaspoon cumin
• 2 teaspoon chilli powder
• 1 teaspoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 4-6 eggs
• 1/2 cup feta cheese crumbles
• 1/4 cup Italian flat leaf parsley

Instructions

 

• Preheat oven to 400 degrees F.
• Add cherry tomatoes, olive oil, tomato sauce, chopped onion, peppers, jalapeño (if using) to an oven safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt and pepper and mix it together.
• Bake it in the oven for 30-35 minutes or until the tomatoes have burst. Remove the baking dish from the oven and mash the ingredients together until saucy.
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Pop this back in the oven to let the eggs cook for a few minutes. You want the egg whites to be firm and the yolk to be runny!
• Top with chopped parsley and crumbled feta.
• Serve hot with warm pita bread, crostini or toast!

Video

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 669mg | Potassium: 433mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2318IU | Vitamin C: 66mg | Calcium: 151mg | Iron: 3mg

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