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

  1. Heat the oven to 190 °C / 375 °F.
  2. In an ovenproof pan, cook the pepper in the olive oil for 8 minutes.
  3. Add the garlic, paprika, cumin, tomatoes and a good pinch of salt. Cook for 15 minutes, until the sauce thickens; season to taste.
  4. Make wells and break the eggs into them.
  5. Move the pan to the oven and bake for 10–12 minutes, until the whites are set and the yolks still soft.
  6. 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.

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