If you have a love for bold flavors and comforting one-pan meals, you are going to adore this Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe. This vibrant dish brings together perfectly poached eggs nestled in a rich, spiced tomato sauce that bursts with warmth and a gentle kick. Every spoonful invites you into a world of aromatic spices and homey goodness, making it an unforgettable breakfast, brunch, or even dinner option. Trust me: once you make this, it will quickly become a favorite to share with friends and family.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this recipe’s magic. Each element plays its part, whether it’s building layers of flavor, adding texture, or brightening the dish with color and aroma. Here’s what you’ll need:
- 2 tablespoons olive oil: A good quality olive oil is essential for sautéing and adding a luscious base flavor.
- 1 yellow onion, diced: Adds a sweet and mellow crunch as it softens.
- 1 red bell pepper, diced: Provides a pop of color and a gentle sweetness.
- 3 garlic cloves, minced: Infuses the sauce with deep, savory notes.
- 2 teaspoons kosher salt: Enhances all other flavors beautifully.
- 1 teaspoon ground black pepper: Adds a warm, subtle heat.
- 1 teaspoon ground cumin: Offers a smoky earthiness that brings the dish alive.
- 1 teaspoon paprika: Contributes a mild spice and rich red tone.
- 1/4 teaspoon crushed red pepper flakes: Delivers a gentle kick of heat, adjustable to your taste.
- 1 (28 ounce) can peeled plum tomatoes: The heart of the sauce, providing a luscious, tangy sweetness.
- 6 eggs: Baked right in the sauce for irresistibly soft and creamy whites and yolks.
- Optional fresh cilantro, parsley, or mint for topping: Fresh herbs add a bright, refreshing finish.
How to Make Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit. Having the oven ready is key for baking the eggs perfectly in the sauce later, setting the stage for deeply melded flavors.
Step 2: Sauté Aromatics
Heat the olive oil in an oven-safe skillet over medium-high. When it’s hot, toss in the diced onion and red bell pepper. Cook them for about 5 to 7 minutes until the onion turns translucent and soft, creating a sweet, fragrant base. Add the minced garlic and cook just until fragrant, roughly 30 seconds to a minute. This gentle sauté lets the flavors bloom beautifully.
Step 3: Spice It Up
Sprinkle in kosher salt, black pepper, cumin, paprika, and crushed red pepper flakes. Stir constantly for 30 seconds to toast the spices lightly. This step is a game-changer because warming spices helps release their bold aromas, which makes your tomato sauce extra lively.
Step 4: Add Tomatoes and Simmer
Pour in the canned peeled plum tomatoes and raise the heat to bring the mixture to a simmer. Stir occasionally and mash the tomatoes with your spoon or spatula, breaking them into smaller pieces. This not only thickens the sauce but also lets all the ingredients marry into one rich, spicy base.
Step 5: Slow Simmering
Lower the heat and let the tomatoes simmer gently for about 10 minutes. This slow cooking gives the sauce time to thicken and the flavors to mingle perfectly, creating that authentic shakshouka depth you’re craving.
Step 6: Create Wells and Add Eggs
Use a spoon to make six small indentations in the tomato sauce—these little wells will cradle the eggs beautifully. Carefully crack an egg into each well, ensuring the yolks stay intact. This is where the magic of “baked eggs” truly shines, as the eggs cook right in the flavorful sauce around them.
Step 7: Bake to Perfection
Cover your skillet and transfer it to the preheated oven. Bake for 8 to 10 minutes, or until the egg whites are set but the yolks still hold that luscious, slightly runny texture. This subtle balance is what makes the Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe so incredibly satisfying.
Step 8: Garnish and Serve Warm
Once out of the oven, feel free to add fresh herbs like cilantro, parsley, or mint on top. These add vibrant freshness and a lovely contrast to the rich tomato sauce. Serve immediately with warm pita bread or crusty toasted slices of French bread to scoop up every bit of that delicious sauce and silky egg.
How to Serve Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe
Garnishes
Adding fresh herbs like cilantro, parsley, or mint not only brightens the dish but also adds a refreshing herbal note that cuts through the richness. A dollop of creamy Greek yogurt or a sprinkle of crumbled feta can also be delightful toppings to experiment with.
Side Dishes
Shakshouka pairs wonderfully with simple sides like warm pita bread or thickly sliced toasted bread to mop up that rich sauce. If you want to make a full meal, a side salad with crisp greens or a light cucumber and yogurt salad complements the spices perfectly and keeps the whole meal balanced.
Creative Ways to Present
For an impressive brunch or dinner presentation, serve shakshouka in individual oven-safe ramekins or mini skillets. You can also add veggies like spinach or feta cheese before baking to customize your Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe and add layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover shakshouka can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind, eggs may continue to cook slightly and firm up when stored, so the texture will differ from freshly baked.
Freezing
Because the eggs may change texture when frozen, it’s best to freeze only the tomato sauce part separately. Store it in a freezer-safe container for up to 3 months. When you’re ready, thaw it and reheat gently before cracking fresh eggs into the warmed sauce.
Reheating
To reheat, warm the shakshouka gently on the stove over low heat to avoid overcooking the eggs. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much. Avoid microwaving if you want to maintain the ideal texture.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh ripe tomatoes can be used but plan to cook them longer to break them down into a sauce. Canned peeled plum tomatoes offer consistency and a concentrated flavor that’s hard to beat for this recipe.
How can I make shakshouka less spicy?
Simply reduce or omit the crushed red pepper flakes and use mild paprika instead of smoked or hot varieties. Adjusting the spice level lets you tailor the dish to your taste preferences without sacrificing flavor.
What can I use if I don’t have an oven-safe skillet?
If your skillet isn’t oven-safe, you can cook the sauce on the stovetop, transfer it to a baking dish, crack the eggs in, and bake as instructed. Just be careful when transferring to keep the sauce intact.
Is shakshouka traditionally a breakfast dish?
While shakshouka is commonly enjoyed at breakfast or brunch, it’s versatile enough for any meal of the day. Its hearty and flavorful nature makes it a fantastic dinner option too.
Can I add other vegetables to the sauce?
Definitely! Spinach, zucchini, mushrooms, or even chickpeas are great additions. Just add them during the sauté stage or along with the tomatoes so they cook properly and enhance the dish.
Final Thoughts
This Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe is one of those loving, comforting dishes that feels as good as it tastes. It’s simple enough to make any day yet so full of layers of flavor that it feels special every time. Give it a try and watch it become your go-to recipe for sharing warm moments around the table with those you care about.
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Shakshouka with Baked Eggs and Spiced Tomato Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 28 minutes
- Total Time: 36 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Description
Shakshouka is a vibrant Middle Eastern and North African dish featuring eggs poached in a spicy, flavorful tomato and bell pepper sauce. This easy-to-make recipe combines rich spices with fresh ingredients, baked to perfection for a hearty and satisfying breakfast or brunch option that can be garnished with fresh herbs and served with crusty bread.
Ingredients
Shakshouka Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can peeled plum tomatoes
Eggs
- 6 eggs
Optional Garnish
- Fresh cilantro, parsley, or mint for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shakshouka later in the recipe.
- Sauté Vegetables: In an oven-safe skillet, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper and cook for 5 to 7 minutes until the onion becomes translucent. Then add the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Add Spices: Sprinkle in the kosher salt, ground black pepper, cumin, paprika, and crushed red pepper flakes. Stir continuously for about 30 seconds to toast and warm the spices, releasing their flavors.
- Add Tomatoes: Pour in the canned peeled plum tomatoes. Increase the heat to bring the mixture to a simmer, crushing the tomatoes with a spatula or spoon into smaller pieces to create a chunky sauce.
- Simmer Sauce: Reduce the heat and let the tomato sauce simmer gently for 10 minutes to thicken and meld the flavors.
- Create Wells and Add Eggs: Using a spoon, make six small indentations (wells) in the sauce. Crack an egg into each well carefully, ensuring the yolks remain intact.
- Bake: Cover the skillet with a lid or foil and place it in the preheated oven. Bake for 8 to 10 minutes or until the eggs are just set – the whites will be cooked through while the yolks stay slightly runny.
- Garnish and Serve: Remove the skillet from the oven. Garnish with fresh herbs such as cilantro, parsley, or mint if desired. Serve immediately with pita bread or toasted French bread slices for a delicious meal.
Notes
- Use an oven-safe skillet to avoid transferring the sauce to another dish for baking.
- Adjust the cooking time depending on how runny or firm you want the egg yolks.
- Fresh herbs add brightness and fresh flavor; feel free to customize based on your preference.
- This dish pairs wonderfully with crusty bread for dipping into the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
