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Baked Shakshuka

Baked Shakshuka

Baked Shakshuka is a North African and Middle Eastern dish featuring poached eggs nestled in a spicy, savory tomato and pepper sauce. This oven-baked version ensures perfectly cooked eggs and a rich, flavorful sauce, making it a perfect dish for brunch or a cozy family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, diced finely
  • 1 Large Red Bell Pepper, diced
  • 4 Cloves Garlic, minced
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ground Cumi
  • 1/2 Teaspoon Red Pepper Flakes
  • 28 Ounces Whole Peeled Tomatoes, crushed
  • 5 to 6 Large Eggs
  • 1/4 Cup Feta Cheese, crumbled
  • 1/4 Cup Fresh Cilantro or Parsley, chopped
  • Salt and Black Pepper, to taste

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large oven-safe skillet, heat the olive oil over medium heat.
  3. Add the diced onions and bell peppers, sauté for 8-10 minutes until softened.
  4. Stir in the minced garlic, smoked paprika, cumin, and red pepper flakes for about 1 minute.
  5. Pour in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer for 10-15 minutes.
  6. Create wells in the sauce and crack an egg into each well. Season the eggs with a pinch of salt.
  7. Transfer the skillet to the oven and bake for 7-12 minutes until the egg whites are set but yolks are still runny.
  8. Remove from the oven, sprinkle with feta cheese and fresh herbs, and serve immediately.

Notes

Use high-quality ingredients for the best flavor. Adjust spice levels to your preference. Serve with crusty bread or pita for dipping.