Easy Oven-Baked Shakshuka with Red Peppers and Middle Eastern Spices
Course: Savoury, Breakfast
4
4 – 8This Easy One-Pan Shakshuka with Red Peppers and Tinned Tomatoes is a delicious Middle Eastern-inspired baked egg dish that’s perfect for brunch, lunch, or a light dinner. Made with simple pantry staples like red onions, bell peppers, and canned tomatoes, this oven-baked shakshuka is rich in flavour thanks to warming spices like cumin, paprika, and coriander. The eggs are gently baked in the spiced tomato sauce until perfectly soft, making it a healthy, hearty, and fuss-free meal you can prepare in one skillet. Serve with warm bread or creamy labneh for the ultimate Mediterranean comfort dish.
Ingredients
1 tbsp olive oil
1 red onion, thinly sliced
2 red bell peppers, deseeded and thinly sliced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 tin (400g) chopped tomatoes
Salt and black pepper, to taste
4–6 large eggs
Fresh parsley or coriander, for garnish
Optional: Crumbled feta, toasted za’atar pita, or labneh to serve
Directions
- Preheat the oven:
- Preheat to 200°C
- Sauté the base
- Heat olive oil in an ovenproof skillet over medium heat.
- Add onions and red peppers and sauté for 6–8 minutes until soft and slightly caramelised.
- Add garlic, cumin, paprika, coriander, and cayenne. Cook for 1 more minute until fragrant.
- Pour in the tinned tomatoes. Season with salt and pepper.
- Simmer for 5–7 minutes until the sauce slightly thickens.
- Make wells and add eggs:
- Use a spoon to create small wells in the tomato mixture and gently crack the eggs into them.
- Bake
- Transfer the pan to the oven and bake for 8–12 minutes, or until egg whites are just set but yolks are still runny (or to your preferred doneness).
- Garnish and serve
- Sprinkle with fresh herbs and crumbled feta if using.
- Serve straight from the pan with warm pita, sourdough, or labneh.
Notes
- Mediterranean Tablecloth available here