Oven Shakshuka
This oven-baked shakshuka is a vibrant one-pan breakfast packed with roasted cherry tomatoes, smoky harissa, and fragrant za’atar. The eggs bake right in the sauce for perfectly jammy yolks, while fresh herbs and feta add a final pop of flavor. Serve it straight with warm pita or crusty bread for a cozy brunch that feels restaurant-worthy but couldn’t be easier to make.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
Ingredients
for 6 servings
- 2 (12-ounce) packages cherry tomatoes
- 1 (16-ounce) jar roasted red bell pepper, drained
- 1 medium yellow onion, chopped
- 2 small serrano peppers, seeded and chopped
- 2 garlic cloves, minced
- ½ small lemon, juiced
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon za’atar spice blend, divided
- 6 large eggs
- ¼ cup crumbled feta cheese
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon fresh dill fronds
- ¼ teaspoon smoked paprika
- Warm pita or crusty bread, optional
Nutrition Info
- Calories 170
- Fat 12g
- Carbs 2g
- Fiber 0g
- Sugar 1g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Toss together the tomatoes, bell peppers, onion, serrano peppers, garlic, lemon juice, tomato paste, oil, harissa, salt, and 1 tablespoon of the za’atar in a 9x13-inch baking dish. Bake, uncovered, for about 30 minutes, or until most of the tomatoes have broken down and the peppers and onion have softened.
- Remove from the oven. Using the back of a large spoon, create 6 evenly spaced wells in the sauce. Crack 1 egg into each well. Cover the baking dish with foil, and return to the oven. Bake for about 10 minutes, or until the egg whites are fully set and the yolks are just beginning to set but are still glossy. (For well-done but still jammy yolks, cook for an additional 15 minutes, until the yolks have set and are no longer glossy.)
- Remove from the oven. Sprinkle with the feta cheese, parsley, dill, smoked paprika, and remaining 1 teaspoon za’atar. Serve immediately with warm pita bread or rustic bread, if desired.
- Enjoy!
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