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Easy Baked Shakshuka is a flavorful and hearty Middle Eastern dish that’s perfect for breakfast, brunch, or even dinner. Made with poached eggs nestled in a rich, spiced tomato sauce with peppers, onions, and garlic, this dish is full of vibrant flavors and nutrients. The combination of the eggs with the savory sauce creates a satisfying meal that’s perfect for sharing with friends or family. This dish is not only delicious but also offers a unique way to enjoy eggs in a new and exciting format.

I first discovered shakshuka while traveling and fell in love with its bold flavors and simplicity. When I returned home, I was eager to recreate the dish in my own kitchen. I adapted the traditional recipe by baking the shakshuka in the oven, which allows for a perfectly set egg yolk and makes the dish even easier to prepare. Over time, it’s become one of my go-to recipes when I want something that’s both comforting and packed with flavor.

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One of the best things about this recipe is its versatility. You can make it as spicy or mild as you like, and it pairs wonderfully with crusty bread to soak up all the delicious sauce. Whether you’re preparing it for a weekend brunch or a casual weeknight dinner, Easy Baked Shakshuka is guaranteed to impress.

Why This Easy Baked Shakshuka?

Selling Points:

Full of Flavor: The combination of tomatoes, peppers, onions, garlic, and a blend of spices makes this dish rich in flavor, while the eggs add a creamy texture.
Simple to Make: This dish is easy to prepare with minimal ingredients, and you can have it on the table in under 40 minutes.
Versatile: You can adjust the spice level, add different vegetables, or even top it with cheese or fresh herbs for extra flavor.
Healthy and Nutritious: Packed with vegetables and eggs, this dish is a great source of protein, fiber, and essential nutrients.
One-Pan Wonder: Baked shakshuka is a perfect one-pan meal, which means less cleanup and more time to enjoy your delicious creation.

What You Need for Easy Baked Shakshuka (Ingredients Section)

For the Shakshuka:

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon chili powder
Salt and pepper, to taste
4-6 large eggs
Fresh cilantro or parsley, chopped (for garnish)

Optional Additions:

½ cup crumbled feta cheese
¼ teaspoon cayenne pepper
¼ cup olives
1 small zucchini, diced
1 tablespoon harissa paste

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How to Make Easy Baked Shakshuka (Step-by-Step Instructions)

1. Prepare the Vegetables:

Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes.

2. Add Garlic and Spices:

Add the minced garlic to the skillet and sauté for another minute until fragrant. Stir in the cumin, paprika, turmeric, chili powder, salt, and pepper, and cook for another 30 seconds to toast the spices.

3. Add Tomatoes:

Pour in the canned diced tomatoes (with their juices) and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have developed.

4. Create Wells for the Eggs:

Once the sauce has thickened, use the back of a spoon to create small wells in the sauce. Crack the eggs into these wells, being careful not to break the yolks.

5. Bake the Shakshuka:

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs more well-done, leave them in the oven for a few extra minutes.

6. Garnish and Serve:

Remove the skillet from the oven and garnish the shakshuka with fresh cilantro or parsley. Serve immediately with warm, crusty bread or pita on the side for dipping.

Tips for the Perfect Easy Baked Shakshuka

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Use a Deep Skillet: For even cooking and enough space for the eggs to sit in the sauce, use a deep, oven-safe skillet.

Customize the Spice Level: If you like a mild shakshuka, use less chili powder or omit the cayenne pepper. For more heat, add extra chili powder or harissa paste.

Don’t Overcrowd the Eggs: Make sure there’s enough space for each egg to bake evenly without overlapping. If your skillet is small, consider using fewer eggs.

Bake to Your Liking: Check the eggs after 10 minutes of baking. For runny yolks, remove the skillet as soon as the whites are set. For firmer yolks, leave it in the oven a bit longer.

Serve with Bread: To make this dish even more satisfying, serve it with crusty bread or pita to soak up the rich tomato sauce.

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Substitutions and Variations

Different Veggies: Feel free to add other vegetables like zucchini, eggplant, or spinach to the sauce. Just chop them finely and sauté them with the onions and peppers.
Cheese Options: Instead of feta, you can use goat cheese, ricotta, or even a shredded mozzarella to sprinkle on top for a cheesy twist.
Spicy Variation: If you like your shakshuka spicy, add more chili powder, cayenne, or a dollop of harissa paste for an extra kick.
Non-Egg Version: For a vegetarian alternative, you can replace the eggs with cooked chickpeas or tofu scramble to create a plant-based version of shakshuka.

Make a Healthier Version

To make this shakshuka even healthier, you can reduce the amount of oil used in cooking and opt for a non-stick skillet to sauté the vegetables. You can also skip the cheese or use a reduced-fat version for a lighter option. Additionally, adding more vegetables like spinach or kale can increase the nutritional value without adding extra calories.

Closing for Easy Baked Shakshuka

Easy Baked Shakshuka is a delightful and satisfying meal that’s both nutritious and full of flavor. Whether you’re preparing it for a leisurely brunch or a simple dinner, this dish is easy to make and sure to impress. The combination of poached eggs in a spiced tomato sauce is incredibly comforting, and it’s customizable to suit any taste. Try it out today, and you’ll find that Easy Baked Shakshuka quickly becomes one of your favorite go-to meals!

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Frequently Asked Questions for Easy Baked Shakshuka

Can I make shakshuka ahead of time?
While shakshuka is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the fridge. Just reheat the sauce before adding the eggs and baking.
Can I use a non-stick skillet for this recipe?
Yes, a non-stick skillet is fine. Just make sure it’s oven-safe if you plan to bake it in the oven.
What can I serve with shakshuka?
Shakshuka is typically served with crusty bread, pita, or warm flatbreads to scoop up the sauce.
Can I make this dish without eggs?
Yes, you can substitute the eggs with chickpeas or tofu to create a vegetarian version of shakshuka.
Can I freeze leftover shakshuka?
It’s best to eat shakshuka fresh, but you can freeze the sauce without the eggs. Reheat it and add fresh eggs when you’re ready to enjoy it.
How do I store leftover shakshuka?
Store leftover shakshuka in an airtight container in the fridge for up to 3 days. The eggs may become overcooked when reheated, so it’s best to keep the sauce and eggs separate if you plan on storing it.
Can I add more vegetables to the shakshuka?
Absolutely! You can add vegetables like spinach, zucchini, or mushrooms to the sauce for extra flavor and nutrition.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you’ll need to peel and chop them. Adding a little tomato paste will help thicken the sauce.
Can I use a different type of pepper?
Yes, you can use yellow or green bell peppers in place of red peppers. Each will offer a slightly different flavor.
Is this recipe gluten-free?
Yes, the shakshuka itself is gluten-free, but be mindful of the bread or pita you serve with it.

Easy Baked Shakshuka is a flavorful and satisfying dish that’s perfect for any meal of the day. Its rich, spiced tomato sauce, combined with poached eggs, makes for a comforting and nutritious meal. You can customize it to your taste and even make it ahead of time for convenience. Whether you enjoy it for breakfast, lunch, or dinner, this dish is sure to become a favorite in your recipe collection.