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Shakshuka with baked eggs and feta in a skillet next to cherry tomatoes and basil

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
Cook Time 25 minutes
Total Time 35 minutes
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.