Spicy Turkish-Style Baked Eggs (Shakshuka)

There’s something deeply comforting about a pan of shakshuka bubbling away on the stove, filling the kitchen with rich, spiced aromas. This classic Middle Eastern and Turkish-inspired dish is a celebration of simple ingredients coming together to create something truly magical. With perfectly poached eggs nestled in a fragrant tomato and pepper sauce, it’s a dish that feels special but is incredibly easy to make.

Shakshuka has been enjoyed across North Africa and the Mediterranean for generations, often served as a hearty breakfast or brunch. But honestly, it’s just as satisfying for lunch or dinner. The beauty of this dish lies in its versatility—you can make it as mild or as fiery as you like, load it up with vegetables, or keep it classic with a few pantry staples.

There’s no need for fancy equipment or complicated techniques. Just one pan, a handful of vibrant ingredients, and in less than 30 minutes, you’ll have a dish that’s packed with flavor and perfect for scooping up with warm bread.

Why You’ll Love This Recipe

• Bold and flavorful: The rich tomato sauce, infused with warming spices, makes every bite irresistibly delicious.
• Quick and easy: A one-pan wonder that comes together in under 30 minutes—ideal for busy mornings or lazy brunches.
• Customizable: Add more spice, extra veggies, or even a sprinkle of cheese to make it your own.
• Perfect for sharing: Serve it straight from the pan with crusty bread or warm pita for a cozy, communal meal.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• Salt and black pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Feta cheese (optional, for topping)
• Warm pita bread or crusty bread, for serving

How to Make Spicy Turkish-Style Baked Eggs

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and red bell pepper, cooking until they soften and become fragrant—about 5 minutes. Stir occasionally to prevent them from burning.

Once the vegetables are tender, add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir everything together and let the spices toast for about 30 seconds. This step is key—it releases their oils and intensifies their flavors.

Step 2: Build the Sauce

Pour in the crushed tomatoes, stirring well to combine all the ingredients. Season with salt and black pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly. If it looks too thick, add a splash of water to loosen it up.

Step 3: Add the Eggs

Using a spoon, make small wells in the sauce. Gently crack the eggs into each well, spacing them out evenly. Cover the pan with a lid and let the eggs cook for about 5–7 minutes, or until the whites are set but the yolks are still slightly runny. If you prefer firmer yolks, cook for a couple of extra minutes.

Step 4: Garnish and Serve

Once the eggs are cooked to your liking, remove the pan from heat. Sprinkle with chopped fresh parsley or cilantro, and if using, crumble some feta cheese on top for extra creaminess.

Serve immediately with warm pita or crusty bread to scoop up the rich, spiced sauce and perfectly poached eggs.

Helpful Tips

• Control the spice level: If you prefer a milder dish, reduce the amount of red pepper flakes. If you love heat, add extra!
• Make ahead: The tomato sauce can be prepared in advance and stored in the fridge for up to 3 days. When ready to serve, reheat and add the eggs.
• Don’t overcook the eggs: Keep an eye on them as they cook—shakshuka is best when the yolks are still slightly runny.
• Use a good pan: A cast-iron or non-stick skillet works best for even cooking and easy cleanup.
• Add extras: Try tossing in spinach, mushrooms, or even chickpeas for a heartier version of this dish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–4 servings
• Category: Breakfast, Brunch, Dinner
• Method: Stovetop
• Cuisine: Turkish, Middle Eastern
• Diet: Vegetarian

Notes

• Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove before serving.
• For an extra creamy texture, swirl in a spoonful of Greek yogurt before serving.

Nutritional Information (Per Serving)

• Calories: ~200
• Protein: 10g
• Carbohydrates: 12g
• Fat: 12g
• Fiber: 3g

(Note: Nutritional values are approximate and depend on portion sizes and additional toppings.)

Frequently Asked Questions

Can I make shakshuka without eggs?

Yes! You can swap eggs for chickpeas, tofu, or even white beans for a hearty, plant-based alternative.

What can I serve with shakshuka?

It’s best enjoyed with crusty bread, warm pita, or even rice. You can also serve it alongside a simple side salad.

How can I make shakshuka creamier?

For a richer texture, stir in a bit of heavy cream or coconut milk before adding the eggs.

Can I bake shakshuka in the oven?

Yes! Instead of cooking on the stovetop, place the skillet in a preheated 375°F (190°C) oven and bake until the eggs are set, about 10 minutes.

Storage Instructions

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When ready to eat, gently reheat on the stovetop over low heat until warmed through. If needed, add a splash of water to loosen up the sauce.

Shakshuka isn’t ideal for freezing, as the eggs can become rubbery upon thawing. However, the tomato sauce itself can be frozen for up to 3 months and reheated when ready to serve.

Related Recipes

If you loved this shakshuka recipe, you might also enjoy:

• Crispy Feta Fried Eggs
• Avocado Toast with Eggs, Spinach, and Tomatoes
• Anthony Bourdain’s Scrambled Eggs
• Sun-Dried Tomato Pesto Egg Toast

Conclusion

Shakshuka is one of those dishes that feels like a warm hug in a bowl. It’s vibrant, packed with flavor, and effortlessly simple to make. Whether you’re whipping it up for a lazy weekend brunch or a quick weeknight dinner, it’s guaranteed to impress.

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