Oven Baked Shakshuka at the Table

oven baked shakshuka in a baking dish with peices of bread around

Looking to add some savory flair to your brunch spread? Look no further than our Oven Baked Shakshuka! Perfectly cooked eggs mingle with silky feta in a warm and spicy tomato sauce — this one is always a crowd-pleaser.

To make this rich, indulgent, and comforting dish a breeze to prepare, we offer a simpler cooking method than traditional shakshuka. That means less time by the stove and more time to spend with friends and family. It’s the reliable hands-off option for a leisurely brunch!

What is shakshuka?

Shakshuka is one of our go-to North African and Middle Eastern dishes. It is traditionally made with poached eggs and tomato sauce! While it sounds simple, the flavors are complex and rich. Our oven-baked shakshuka is a hands-off version of this recipe!

In a classic shakshuka, the tomatoes are simmered alongside various ingredients such as chili peppers, scallions, and veggies in a skillet. The next step is to shape out small indents to crack eggs into. The eggs then poach in the sauce mixture.

You’ll see as you keep reading that our spin on this recipe makes it a little bit easier. And the finest part is that you still get all the rich flavors from a traditional shakshuka!

overhead image of a baking dish with cherry tomatoes and herbs

cherry tomatoes mashed with herbs in a baking dish to form the base of oven baked shakshuka

How to make oven-baked shakshuka

Add cherry tomatoes, olive oil, chopped onion, peppers, tomato sauce, and jalapeño (if using) to an oven-safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt, and pepper and mix it together.
Cook it in the oven for 30-35 minutes at 400 degrees F.
Remove the baking dish from the oven and mash the ingredients together until saucy. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Pop this back in the oven to let the eggs cook for a few minutes. You want the egg whites to be firm and the yolk to be runny!
Top with chopped parsley and crumbled feta.
Serve hot with crostini or toast!

overhead image of oven baked shakshuka topped with herbs with pieces of bread to the left

How to store leftover oven baked shakshuka

This recipe for oven-baked shakshuka is so delish, it is unlikely you will have any leftovers. But, in case you do, it’s pretty simple to store! We recommend only storing leftover tomato sauce, though, since the eggs are hard to reheat without overcooking. The shakshuka sauce will remain fresh in the fridge for 3 days in an airtight container.

If you want to make this recipe even easier to serve, you can make the shakshuka sauce in advance! Simply follow the directions all the way up to cracking the eggs. At that point, remove the shakshuka from the oven and allow it to cool. Then store it in an airtight container for up to 3 days before consuming.

a piece of toasted bread dipping into oven baked shakshuka

Other recipes to serve up for brunch alongside our oven baked shakshuka

We love a great brunch buffet spread! Get ready to dazzle your guests with an array of mouthwatering dishes to accompany our oven-baked shakshuka:

Our Berry Stuffed French Toast is another hands-off recipe you can prep ahead of time and toss in the oven the day of. It is sweet, buttery, and silky! You can’t go wrong.
For another savory, egg-based dish, you have to try our Turkish Eggs. We serve it up with a light yogurt sauce and roasted peppers.
Another sweet breakfast plate we recommend is our Cinnamon Roll French Toast Roll Ups! We finish them up in our air fryer, and they are absolutely reliable.

a plate of oven baked shakshuka topped with feta, fresh herbs, and edible flowers

Common Questions about Shakshuka

Can I customize the vegetables in shakshuka?

Absolutely! While traditional recipes use onions and bell peppers, you can add vegetables like spinach, zucchini, or mushrooms to suit your taste. Just make sure they’re cooked appropriately to blend well with the sauce.

What spices are commonly used in shakshuka?

Common spices include cumin, paprika, and chili powder, which add depth and a hint of heat to the dish. Adjust the spice levels to your preference for a milder or spicier flavor.

How do I prevent the eggs from overcooking in the oven?

After adding the eggs to the sauce, bake just until the egg whites are set but the yolks remain runny. Keep a close eye on them, as they can overcook quickly.

Is shakshuka suitable for meal prep?

Yes, you can prepare the tomato sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce, add fresh eggs, and bake until the eggs are done. This approach ensures perfectly cooked eggs every time!

overhead image of a baking dish of oven baked shakshuka

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 40 mins
Total: 50 mins

A popular North African breakfast with tomatoes, onions, spices, and eggs! Email

Ingredients

2 cups cherry tomatoes, sliced in half
2 Tablespoons olive oil
1/4 cup canned tomato sauce
1 small onion peeled and diced
3/4 cup roasted red pepper roughly chopped
1 jalapeño optional, diced and seeded
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon paprika
2 teaspoon chilli powder
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
4-6 eggs
1/4 cup Italian flat leaf parsley
1/2 cup feta cheese crumbles

Instructions

Preheat oven to 400 degrees Fahrenheit.
Add cherry tomatoes, olive oil, tomato sauce, chopped onion, peppers, jalapeño (if using) to an oven safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt and pepper and mix it together. 2 Tablespoons olive oil, 1 small onion, 2 cloves garlic, 3/4 cup roasted red pepper, 1 jalapeño, 2 cups cherry tomatoes, sliced in half, 1/4 cup canned tomato sauce, 1 teaspoon cumin, 2 teaspoon chilli powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
Bake it in the oven for 30-35 minutes or until the tomatoes have burst. Remove the baking dish from the oven and mash the ingredients together until saucy.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Pop this back in the oven to let the eggs cook for a few minutes. You want the egg whites to be firm and the yolk to be runny!4-6 eggs
Top with chopped parsley and crumbled feta.1/2 cup feta cheese crumbles, 1/4 cup Italian flat leaf parsley
Serve hot with warm pita bread, crostini or toast!