Shakshuka Style Baked Eggs: A One-Pan Family Lifesaver

Saving dinner doesn’t require a superhero cape, just a single skillet and a handful of pantry staples. Shakshuka style baked eggs transform a classic dish into a hands-off, oven-baked wonder that feeds a crowd with minimal active effort. Seriously, if you can chop an onion and crack an egg, you’ve got this covered, making it the ultimate busy-night solution when everyone’s hangry and the clock is ticking.

Why This Recipe Works

• One-Pan Wonder: Everything cooks in a single oven-safe skillet, slashing cleanup time to just one dish.
• Hands-Off Baking: Once the sauce simmers, the oven takes over, freeing you up for homework help or a moment of peace.
• Pantry-Friendly Base: Canned tomatoes and common spices form the flavorful foundation, no special trips required.
• Customizable for Picky Eaters: Easily adjust spice levels or add-ins to please every family member.
• Brunch or Dinner Ready: Equally perfect for a lazy weekend morning or a hearty weeknight meal.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 1 large red bell pepper, finely diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust for heat preference)
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon granulated sugar (to balance acidity)
• Salt and freshly ground black pepper to taste
• 6 large eggs
• 1/2 cup crumbled feta cheese
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread or pita, for serving

Equipment Needed

• 1 large (12-inch) oven-safe skillet (cast iron or stainless steel)
• Cutting board and chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Oven

Instructions

Step 1: Sauté the Aromatics

Preheat your oven to 375°F. This ensures it’s ready to go when your sauce is. In your large oven-safe skillet, heat the 2 tablespoons of olive oil over medium heat. Add the finely diced onion and red bell pepper. Cook, stirring occasionally with a wooden spoon, for about 8 to 10 minutes. You’re looking for the vegetables to become soft and the onions to turn translucent, not browned. This gentle cooking builds a sweet, deep flavor base. Add the 4 cloves of minced garlic and cook for just 1 more minute until fragrant—garlic burns quickly, so keep it moving. Now, stir in the 1 teaspoon each of ground cumin and smoked paprika, plus the 1/2 teaspoon of chili powder. Toast the spices with the veggies for about 30 seconds to wake up their oils and intensify their flavor. Tip: Dicing the onion and pepper finely helps them cook faster and integrate seamlessly into the sauce, avoiding large, crunchy chunks.

Step 2: Build the Flavorful Tomato Sauce

With your aromatic base ready, it’s time to create the rich sauce. Pour in the entire 28-ounce can of crushed tomatoes. Add the 1 tablespoon of tomato paste and 1 teaspoon of granulated sugar. The tomato paste deepens the tomato flavor, while the sugar subtly balances the natural acidity from the canned tomatoes. Stir everything thoroughly to combine. Season generously with salt and freshly ground black pepper—start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, you can adjust later. Bring the mixture to a steady simmer. Once bubbling, reduce the heat to medium-low and let it cook uncovered for 12 to 15 minutes. You want the sauce to thicken slightly and the flavors to meld. Stir occasionally to prevent sticking. The sauce is ready when it has reduced by about a quarter and coats the back of your spoon without being watery. Taste and adjust seasoning if needed.

Step 3: Create Wells and Add the Eggs

Once your sauce is thickened and flavorful, remove the skillet from the heat. Using the back of a large spoon, create 6 evenly spaced indentations or “wells” in the sauce. The wells should be deep enough to cradle the eggs and prevent them from sliding into each other. Carefully crack one large egg into each well. Try to keep the yolks intact. The residual heat from the sauce will start cooking the egg whites from the bottom immediately. Evenly sprinkle the 1/2 cup of crumbled feta cheese over the entire surface, avoiding direct contact with the yolks if you want them runny. Tip: Crack each egg into a small bowl first, then slide it into a well. This prevents shell fragments and allows you to salvage an egg if the yolk breaks.

Step 4: Bake to Perfection

Carefully transfer the skillet from the stovetop to your preheated 375°F oven. Bake for 12 to 16 minutes. The exact time depends on your oven and how you like your eggs. For set whites with runny, jammy yolks, aim for the 12-14 minute mark. For fully set yolks, go for 15-16 minutes. Do not open the oven door during the first 10 minutes to maintain a consistent temperature. Start checking at 12 minutes by gently jiggling the skillet. The whites should be completely opaque and set, while the yolks should still have a slight wobble for that perfect dippable consistency. Tip: Remember, the eggs will continue to cook slightly from the hot sauce after you remove the pan from the oven, so err on the side of underdone.

Step 5: Garnish and Serve Immediately

Using oven mitts, carefully remove the hot skillet from the oven—the handle will be extremely hot, so I always leave a mitt on it as a reminder. Place the skillet on a trivet or heat-safe surface. Immediately sprinkle with a generous handful of freshly chopped parsley or cilantro for a burst of color and freshness. Let the shakshuka rest for just 2-3 minutes to allow the eggs to settle. Serve it directly from the skillet at the table with plenty of crusty bread or warmed pita for dipping and scooping. This dish is best enjoyed hot, as the eggs will continue to firm up as it sits. The beauty is in the communal serving—no extra plates to dirty for the main event.

Tips and Tricks

For a smoother sauce, use an immersion blender to pulse the tomato mixture briefly before adding the eggs. If you don’t have an oven-safe skillet, you can transfer the simmered sauce to a greased 9×13 inch baking dish, create wells, add eggs and cheese, and bake as directed. To prep ahead, make the tomato sauce up to 2 days in advance and store it covered in the fridge. When ready, reheat the sauce in your skillet until simmering, then proceed with adding eggs and baking. For easier cleanup, line your skillet with a sheet of foil before adding oil and veggies—just be sure it’s oven-safe foil rated for 375°F. If your family loves greens, stir in a couple handfuls of fresh baby spinach into the hot sauce just before adding the eggs; it will wilt perfectly during baking.

Recipe Variations

• Meat Lover’s Version: Brown 1/2 pound of ground Italian sausage or chorizo in the skillet before adding the onions. Remove, then proceed. Stir the cooked meat back into the sauce before adding eggs.
• Green Shakshuka: Swap the red sauce for a base of sautéed kale, spinach, and zucchini. Use 2 cups chopped greens and 1 diced zucchini. Flavor with cumin and a pinch of nutmeg instead of paprika.
• Creamy Twist: After the sauce simmers, swirl in 1/4 cup of heavy cream or full-fat coconut milk for a richer, milder flavor profile that kids often prefer.
• Spice Level Control: For no heat, omit chili powder and use sweet paprika. For a kick, add 1 diced jalapeño with the onions or a dash of cayenne pepper with the spices.
• Cheese Swap: Instead of feta, try crumbled goat cheese for tang, shredded mozzarella for meltiness, or omit cheese entirely for a dairy-free version.

Frequently Asked Questions

Q: Can I make this recipe dairy-free?
A: Absolutely. Simply omit the feta cheese. The dish is still incredibly flavorful from the spiced tomato sauce. You could add a sprinkle of nutritional yeast after baking for a cheesy flavor without dairy.

Q: My eggs overcooked. How can I prevent this next time?
A> Oven temperatures vary. Start checking at 10 minutes. If your oven runs hot, try reducing the temperature to 350°F. Also, ensure your sauce is piping hot before adding the eggs, so baking time is solely for setting the eggs, not reheating the base.

Q: What are the best sides to serve with this?
A: Crusty bread, pita, or naan are essential for scooping. A simple side salad of cucumber and tomato with lemon vinaigrette cuts the richness. For a heartier meal, serve over a bed of couscous or quinoa.

Q: Can I use fresh tomatoes instead of canned?
A: You can, but it adds significant prep time. You’ll need about 2 pounds of ripe Roma tomatoes, blanched, peeled, and crushed. Canned tomatoes provide consistent flavor, texture, and convenience year-round, which is why they’re recommended for this busy-parent version.

Q: How do I store and reheat leftovers?
A: Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power. Note that reheated eggs will be fully set.

Summary

This one-pan shakshuka delivers maximum flavor with minimal fuss, turning simple ingredients into a comforting, family-friendly meal that works for any time of day.

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