Baked Shakshuka with Feta

Shakshuka is the brunch dish I make when friends are coming over and I’d rather be drinking coffee with them than standing at the stove. The sauce comes together in one skillet, the eggs bake themselves, and everyone tears off bread and digs in straight from the pan.

Smoked paprika and cumin give the tomato sauce real depth, and a handful of crumbled feta at the end adds a salty, creamy finish. Pull the skillet while the yolks are still jammy — they’ll keep cooking on the way to the table.

Tips for the best baked shakshuka with feta

• Make the sauce up to 3 days ahead, then reheat and add the eggs right before serving.
• Crack each egg into a small cup first so a broken yolk doesn’t end up in the pan.
• Swap the feta for goat cheese or a spoonful of labneh.

Kitchen tools I used: 12-inch cast-iron skillet.

Baked Shakshuka with Feta

Eggs baked in a smoky tomato and pepper sauce with feta and herbs — an easy one-skillet brunch.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Middle Eastern

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon red pepper flakes optional
• 1 28-oz can crushed tomatoes
• ½ teaspoon kosher salt
• 6 large eggs
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley chopped, or cilantro
• crusty bread for serving

Method

 

1. Heat the oven to 375°F. Warm the olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook until soft, 6 to 8 minutes.
2. Stir in the garlic, cumin, paprika and red pepper flakes and cook for 1 minute until fragrant.
3. Add the crushed tomatoes and salt. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4. Use the back of a spoon to make 6 wells in the sauce and crack an egg into each.
5. Transfer the skillet to the oven and bake until the whites are set but the yolks are still runny, 7 to 10 minutes.
6. Scatter with feta and parsley and serve straight from the pan with crusty bread.

Notes

The sauce can be made up to 3 days ahead. Reheat it in the skillet until bubbling before adding the eggs.