If you love bold flavors and comforting meals packed with warmth, the Spicy Shakshouka with Baked Eggs Recipe is going to be your new favorite go-to. This dish combines silky baked eggs nestled in a vibrant, spicy tomato sauce, infused with fragrant spices that bring a beautiful depth and complexity. It’s a perfect way to start your day or enjoy a satisfying dinner that’s as colorful to look at as it is delicious to eat.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, combining to create a balance of sweetness, heat, and aromatic richness. From the bright red bell pepper that adds crunch and color to the tender, sun-ripened tomatoes forming the sauce’s base, every item transforms this dish into something truly special.
- Olive oil: Use a good quality extra virgin for the best flavor and smooth sautéing.
- Yellow onion: Adds natural sweetness and a soft, caramelized texture when cooked.
- Red bell pepper: Gives a subtle sweetness and vibrant pop of color.
- Garlic cloves: Minced fresh for a fragrant, savory punch.
- Kosher salt: Enhances all the flavors, be sure to season carefully.
- Ground black pepper: Adds mild heat and depth without overpowering.
- Ground cumin: Brings an earthy warmth that’s essential for authentic shakshouka flavor.
- Paprika: Adds smoky sweetness and a beautiful red hue.
- Crushed red pepper flakes: Provides the signature spicy kick to keep things exciting.
- 28-ounce can peeled plum tomatoes: The rich, natural tomato base that makes the sauce hearty and tangy.
- Eggs: Fresh and free-range if possible, as they’ll be the star baked right in the sauce.
- Fresh herbs (optional): Cilantro, parsley, or mint brighten the dish with fresh, garden flavors for garnish.
How to Make Spicy Shakshouka with Baked Eggs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit to ensure a perfectly baked finish for those gorgeous eggs. Having your oven at the right temperature sets the stage for achieving the ideal balance of runny yolk and fully cooked whites that define exceptional shakshouka.
Step 2: Sauté the Base Vegetables
Heat the olive oil in an oven-safe skillet over medium-high heat. Once shimmering, toss in the diced yellow onion and red bell pepper. Let them cook gently for 5 to 7 minutes until the onion becomes translucent and soft. This slow sauté softens the vegetables while releasing their natural sugars, building a flavorful foundation. Next, add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute—don’t let it burn, as garlic can turn bitter!
Step 3: Bring the Spices to Life
Sprinkle in the kosher salt, ground black pepper, cumin, paprika, and crushed red pepper flakes. Stir constantly for about 30 seconds. This quick step helps toast the spices, unlocking their aromas and blending their flavors deeply into your veggie base. The spicy red pepper flakes give the dish its lively heat, which is an essential characteristic of this Spicy Shakshouka with Baked Eggs Recipe.
Step 4: Simmer the Tomatoes
Add the canned peeled plum tomatoes and raise the heat to bring everything to a gentle simmer. As the sauce heats, break the tomatoes into smaller chunks with your spatula or wooden spoon—this texture contrast makes the sauce both rustic and satisfying. Let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 5: Add Eggs and Bake
Using a spoon, create six small wells in the simmering sauce. Crack one egg into each indentation carefully so the yolks stay intact. Cover your skillet with a lid or foil, and transfer it into the oven. Bake for 8 to 10 minutes until the egg whites are set but the yolks remain a little runny. This gentle baking method keeps the eggs tender and creamy, providing a perfect contrast to the spicy sauce.
How to Serve Spicy Shakshouka with Baked Eggs Recipe
Garnishes
A sprinkle of fresh herbs like cilantro, parsley, or even mint brightens up the dish and adds a fresh, herbal aroma that complements the warm spices. A dollop of creamy tangy yogurt or crumbled feta cheese can also add a cooling layer to balance the heat beautifully.
Side Dishes
Serve your shakshouka with warm pita bread or toasted slices of rustic French bread to scoop up every last bit of that luscious sauce. For a heartier meal, pair it with a crisp green salad or roasted vegetables that keep the flavors light and refreshing alongside the rich baked eggs.
Creative Ways to Present
Looking to impress? Serve Spicy Shakshouka with Baked Eggs Recipe straight from the skillet at the table, allowing everyone to dig in family-style. For brunch gatherings, portion into small ramekins and bake individually for a charming, personalized presentation. You can also try topping with a drizzle of chili oil or a sprinkle of toasted seeds for extra texture and flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your shakshouka, store any leftovers in an airtight container and refrigerate for up to two days. The flavors actually deepen overnight, making for a tasty next-day meal. Keep the eggs whole with the sauce to prevent drying out.
Freezing
Because baked eggs lose their delicate texture when frozen and thawed, it’s best to freeze the tomato sauce separately. Store the sauce in a freezer-safe container for up to three months. When you’re ready to eat, thaw the sauce, reheat gently, and crack in fresh eggs to bake for a fresh experience.
Reheating
Reheat leftovers gently on the stove over low heat to avoid toughening the eggs too much. Adding a splash of water or broth can help loosen the sauce again. If the eggs have overcooked, consider stirring everything for a quick shakshouka-style scramble that tastes just as delicious.
FAQs
Can I make this Spicy Shakshouka with Baked Eggs Recipe vegan?
While the baked eggs are central to the traditional shakshouka experience, you can easily omit them and enjoy the spicy tomato and pepper sauce on its own or with a plant-based egg substitute for a vegan twist.
What can I substitute if I don’t have plum tomatoes?
Canned diced tomatoes or fresh chopped ripe tomatoes work well. Just be sure they are juicy and rich in flavor to keep your sauce vibrant and delicious.
How spicy is this recipe, and can I adjust it?
This Spicy Shakshouka with Baked Eggs Recipe has a moderate heat level thanks to the crushed red pepper flakes, but you can adjust to your taste by adding more for extra kick or reducing for a milder version.
Is this dish suitable for meal prepping?
Absolutely! Make the sauce ahead and refrigerate. When you’re ready to eat, crack fresh eggs and bake. It’s a fantastic meal prep option that feels freshly made even on busy days.
What breads are best to serve with shakshouka?
Pita, crusty French bread, or even naan are popular choices because they’re perfect for scooping up the flavorful sauce and runny yolks.
Final Thoughts
Once you taste the vibrant spices and silky baked eggs in this Spicy Shakshouka with Baked Eggs Recipe, you’ll wonder how you ever lived without it. It’s a dish that feels both exotic and comforting, perfect for any meal of the day. Give it a try and watch how it becomes a cherished favorite in your kitchen too!
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Spicy Shakshouka with Baked Eggs 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: Gluten Free
Description
Shakshouka is a vibrant and flavorful North African and Middle Eastern dish featuring eggs poached in a spiced tomato and bell pepper sauce. This easy one-pan recipe combines savory spices, tender vegetables, and perfectly cooked eggs, making it an ideal dish for breakfast, brunch, or a light dinner. Baked briefly in the oven, it offers a delightful balance of rich, aromatic flavors and comforting textures.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Other Ingredients
- 2 tablespoons olive oil
- 1 (28 ounce) can peeled plum tomatoes
- 6 eggs
- Optional fresh cilantro, parsley, or mint for topping
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the eggs.
- Sauté vegetables: In an oven-safe skillet, heat olive oil over medium-high heat. Add diced onion and red bell pepper, cooking for 5 to 7 minutes until the onion becomes translucent. Then add minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Add spices: Stir in kosher salt, ground black pepper, cumin, paprika, and crushed red pepper flakes. Cook while stirring continuously for about 30 seconds to release their flavors.
- Add tomatoes and simmer: Pour in the canned peeled plum tomatoes. Increase the heat to bring the mixture to a simmer. Use a spatula or spoon to crush the tomatoes into smaller pieces for an even sauce.
- Cook the sauce: Lower the heat and allow the tomato mixture to simmer gently for 10 minutes, thickening the sauce and blending flavors.
- Create wells and add eggs: Make six small wells or indentations in the tomato sauce using the back of a spoon. Crack one egg into each well carefully.
- Bake the eggs: Cover the skillet and transfer it to the preheated oven. Bake for 8 to 10 minutes until the egg whites are set but the yolks remain slightly runny.
- Garnish and serve: Sprinkle optional fresh herbs like cilantro, parsley, or mint over the dish. Serve immediately with pita bread or toasted slices of French bread for dipping.
Notes
- For firmer yolks, bake the eggs a couple of minutes longer.
- You can add feta cheese or olives for extra flavor.
- Use an oven-safe skillet to avoid transferring the mixture to another dish.
- Leftover shakshouka can be refrigerated for up to 2 days; reheat gently before serving.
- This dish pairs well with warm pita, crusty bread, or even rice.
