Baked Eggs, Tomatoes & Chiles (Shakshuka)

Baked Eggs, Tomatoes & Chiles (Shakshuka)

4 Reviews
From: EatingWell Magazine, March/April 2016

This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cloves garlic, divided
  • 3 pounds ripe plum tomatoes, cut into ½-inch pieces
  • 1 medium onion, finely chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 large green chiles, such as Anaheim, finely chopped
  • 1 teaspoon ground cumin
  • ⅓ cup chopped fresh basil
  • ½ cup crumbled feta cheese
  • 4 large eggs
  • Hot sauce for serving


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
  3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining ½ teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
  4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining ¼ teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
  5. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.
  • Make Ahead Tip: Refrigerate tomato sauce for up to 4 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 egg & 1 cup sauce
  • Per serving: 330 calories; 24 g fat(6 g sat); 5 g fiber; 19 g carbohydrates; 13 g protein; 92 mcg folate; 203 mg cholesterol; 11 g sugars; 0 g added sugars; 3,542 IU vitamin A; 103 mg vitamin C; 180 mg calcium; 3 mg iron; 700 mg sodium; 965 mg potassium
  • Nutrition Bonus: Vitamin C (172% daily value), Vitamin A (71% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 1½ medium-fat meat, 3 fat

Reviews 4

August 26, 2018
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By: mkr
Made the recipe as written, except substituted cheddar cheese for feta. Flavorful and filling.
August 19, 2018
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By: mamamia28
Made as written except halved all the ingredients except the eggs. 6 mins gave me firm cooked yolks, I prefer medium cooked. Only needed to roast 30 mins in my oven. I did not like the addition of cumin, but that is a personal preference. It was good, I just was not blown away.
July 22, 2017
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By: vstein_mstc2002
Great recipe idea. I cut it back to make a single serving and it was very tasty and filling.
September 11, 2016
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By: Dawne Withers
This recipe was amazing! I substituted cheddar cheese because I didn't have any feta and didn't bother with crusty bread. Yum! Definitely a keeper!
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