Eggs Baked in Spiced Tomato Sauce with Feta Cheese – A shakshuka recipe that has quickly become a staple. Perfect for a busy weeknight.
When we went to Morocco over Christmas, my husband fell in love with eggs made in a tandoori oven. He would go down to breakfast and be presented with a tandoori, the lid would be lifted and he would have a new baked egg dish of the day. Eggs would be sizzling in the pan, spiced depending on who made them that morning and served with bread that reminded me of a kaiser roll. He loved it.
I’m a firm believer in bringing your vacation home with you, and I am really encouraging his healthy eating, so I wanted to make him eggs like the ones we ate on that trip. Our kitchen doesn’t have a gas stove, so I didn’t bring home a tandoori oven. Even though I really, really, wanted to. After doing a little research I stumbled on shakshuka and thought that he might like it. Truly, I had no idea how much he would love it or how many times I was going to make it in the next few months.
On that trip to Morocco, I didn’t bring home a tandoori, but I did bring home a lot of spices. This is the perfect recipe for me to play with them. Smoked paprika, cumin, spicy red pepper, all go perfectly in this recipe. Shakshuka has become a staple its-late-and-I-need to feed-you kind of recipe. It takes 20 minutes from start to finish and is one pan and easy clean up for the win. And it is delicious to boot. I don’t eat eggs, however, I will happily put some of the sauce on a piece of pita or bread.
Tips for making Shakshuka //
- You can add whatever spices you like. More spice? Add more pepper flakes. Or a saute some jalapenos in with the onions. Less spice? Leave them out. You can customize this however you like.
- Need to feed a crowd? Add more eggs as you need.
- You can also make this on a sheet pan. Prepare the sauce and pour it on a rimmed sheet pan. Crack as many eggs as you need and cook them through in the oven.
- Serve with pita, naan, flatbread, or serve it in a sandwich.