Oven-Baked Shakshuka
A baked version: the sauce cooks on the hob, then the eggs set in the oven instead of on the burner.
- Servings
- 4
- Prep
- 10 min
- Cook
- 35 min
- Total time
- 45 min
- Difficulty
- Easy
- Cuisine
- Israeli
VegetarianBakedBreakfastOne pot
Ingredients
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- 6 pc eggs
- 700 g chopped tomatoes
- 1 pc red pepper — diced
- 2 pc garlic cloves — crushed
- 1 tsp paprika
- 0.5 tsp ground cumin
- 2 tbsp olive oil
- 3 tbsp parsley — chopped
- salt — to taste
Method
- Heat the oven to 190 °C / 375 °F.
- In an ovenproof pan, cook the pepper in the olive oil for 8 minutes.
- Add the garlic, paprika, cumin, tomatoes and a good pinch of salt. Cook for 15 minutes, until the sauce thickens; season to taste.
- Make wells and break the eggs into them.
- Move the pan to the oven and bake for 10–12 minutes, until the whites are set and the yolks still soft.
- Take it out carefully, drape a cloth over the handle as a reminder that it is scorching, and scatter with parsley.
Before you cook
- The yolks are left soft. If you are serving someone who should avoid undercooked egg, keep it in the oven until both the white and the yolk are firm.
- The pan comes out of the oven very hot and the handle stays hot long after. Use a dry oven mitt or a folded dry towel every time you touch it — a damp cloth conducts heat straight through.