Looking to add some savory flair to your brunch spread? Look no further than our Oven Baked Shakshuka! Perfectly cooked eggs mingle with creamy feta in a warm and spicy tomato sauce — this one is always a crowd-pleaser.
To make this rich, indulgent, and comforting dish a breeze to prepare, we offer a simpler cooking method than traditional shakshuka. That means less time by the stove and more time to spend with friends and family. It’s the perfect hands-off option for a leisurely brunch!
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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 small indents 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
- Add cherry tomatoes, olive oil, chopped onion, peppers, tomato sauce, and jalapeño (if using) to an oven-safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt, and pepper and mix it together.
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Cook it in the oven for 30-35 minutes at 400 degrees F.
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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.
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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 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 remain fresh 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! Get ready to dazzle your guests with an array of mouthwatering dishes to accompany our oven-baked shakshuka:
- 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 our Cinnamon Roll French Toast Roll Ups! We finish them up in our
air fryer , and they are absolutely perfect.
Easy Shakshuka Recipe
Ingredients
- 2 cups cherry tomatoes, sliced in half
- 2 Tablespoons olive oil
- 1/4 cup canned tomato sauce
- 1 small onion peeled and diced
- 3/4 cup roasted red pepper roughly chopped
- 1 jalapeño optional, diced and seeded
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoon chilli powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 4-6 eggs
- 1/4 cup Italian flat leaf parsley
- 1/2 cup feta cheese crumbles
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- 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.2 Tablespoons olive oil, 1 small onion, 2 cloves garlic, 3/4 cup roasted red pepper, 1 jalapeño, 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, 1/4 teaspoon freshly ground black pepper
- 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!4-6 eggs
- Top with chopped parsley and crumbled feta.1/2 cup feta cheese crumbles, 1/4 cup Italian flat leaf parsley
- Serve hot with warm pita bread, crostini or toast!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really enjoyed this dish! I added some leftover grilled chicken as well and it tasted great!
We’re so glad you enjoyed it, Sanam!
Xo,
Alia & Radwa
Looks great,but how are 4 whole eggs 10g of protein?
Good catch, we will adjust!
OMG!! Amazing! I added Pomegranate apple and pine nuts.. the mixt of texture and taste is just awesome!
Love it! Sounds amazing!
I made this baked shakshuka once just recently and it was so good and easy that I’m making it again this morning!
Amazing! 🙂
You have tomato sauce listed in your ingredients list but not in the directions.
Good catch, just adjusted the recipe! xo, Alia and Radwa
Anticipating guests for several days, I’m thinking it’s doable to make the sauce day or two, refrigerate, then use it the day of. Shortening the wait time.
I’d also do the same with your baked cannoli breakfast. Yum and thank you!
That’s a good idea! We hope you enjoy, Carol!
Xo,
Alia & Radwa
Did you try the recipe? I think it’s pretty awful to rate it low for am ingredient mistake. I think you should delete it unless you actually made it….