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Flavorful Shakshuka Baked Eggs in Spiced Tomato Sauce

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A quick and easy breakfast recipe featuring eggs gently poached in a rich, spiced tomato sauce with cumin, smoked paprika, and a hint of chili. Perfect for a cozy, comforting start to your day.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 finely chopped onion
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 28 oz (800g) canned whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes (or to taste)
  • Salt and freshly ground black pepper to taste
  • 4–6 large eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Feta cheese, crumbled (optional)
  • Lemon wedges (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the finely chopped onion and diced red bell pepper to the skillet. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon chili flakes. Cook for 1-2 minutes until fragrant but not browned.
  4. Pour in the canned tomatoes with their juices, breaking them up with a spoon. Stir in 2 tablespoons tomato paste to thicken. Bring to a gentle simmer.
  5. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened and flavors meld. Season with salt and pepper to taste.
  6. Using the back of a spoon, create small wells in the sauce for each egg. Carefully crack one egg into each well.
  7. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8-12 minutes depending on desired yolk consistency. The eggs should be set but not rubbery.
  8. Remove from oven, sprinkle with chopped fresh parsley or cilantro, and crumble feta cheese on top if using. Serve immediately with lemon wedges on the side.

Notes

If your skillet is not oven-safe, cook the eggs on the stovetop covered with a lid or foil over low heat. Use fresh, room-temperature eggs for even poaching. Adjust chili flakes to taste. Let the sauce simmer low and slow for best flavor and texture. Leftover sauce can be refrigerated or frozen without eggs.

Nutrition

Keywords: shakshuka, baked eggs, spiced tomato sauce, breakfast, easy recipe, cumin, smoked paprika, healthy breakfast

Find it online: https://zorbmeal.com/flavorful-shakshuka-baked-eggs-recipe-easy-spiced-tomato-sauce-breakfast/