Oven Baked Shakshuka with Onions and Peppers

Name: Oven Baked Shakshuka with Onions and Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1½ medium (300 g) yellow onions, halved and thinly sliced; 2 medium (350 g) red or yellow bell peppers, cored, seeded, and cut into ¾-inch (2 cm) pieces; 4 cloves (20 g) garlic cloves, minced; 28 oz (800 ml) canned crushed tomatoes; 2 tablespoons (30 g) tomato paste; 1½ teaspoons (7½ g) ground cumin; 1 teaspoon (5 g) sweet smoked paprika; ¼ teaspoon (1 g) cayenne pepper (optional); 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 4 large eggs; ¼ cup (15 g) fresh cilantro or parsley, loosely packed, roughly chopped (optional); ½ cup (100 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

Shakshuka—eggs poached in a spiced tomato sauce—becomes even easier when baked in the oven instead of tended on the stovetop. This version loads the sauce with caramelized onions and tender bell peppers, then creates shallow wells for the eggs to nestle into. The oven's gentle, even heat cooks the whites while keeping the yolks silky. Serve straight from the baking dish with crusty bread for dipping.

Prep: 15 min
Cook: 45 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 4 servings (1 egg per person with peppers and sauce)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat the oven to 375°F (190°C)
Have 4 large eggs at room temperature ready to crack
Gather your equipment—a 9×13-inch (23×33 cm) baking dish or similar works best

1
Sauté onions and peppers
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until they turn golden and start to caramelize.
- They should be soft and smell sweet.
- Add the bell pepper pieces and continue cooking for another 5–6 minutes, stirring often, until the peppers begin to soften but still hold some texture.
+ Show details− Hide details
Ready when: Onions are golden and fragrant; peppers are tender but not mushy
Tip: Stir regularly to prevent the onions from burning—caramelizing takes patience but builds deep flavor.
2
Add aromatics and spices
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the tomato paste and stir to coat the vegetables evenly, cooking for another minute.
- This helps the tomato paste lose its raw edge and blend into the sauce.
+ Show details− Hide details
Ready when: Tomato paste is evenly distributed and no longer smells raw
Tip: Cooking the tomato paste first prevents a metallic taste in the finished sauce.
3
Build the sauce base
- Pour in the crushed tomatoes, then add the cumin, paprika, cayenne (if using), salt, and black pepper.
- Stir well to combine.
- Bring the mixture to a gentle simmer and cook, uncovered, for 15 minutes, stirring occasionally.
- The sauce will darken slightly and the flavors will meld.
- Taste and adjust seasoning as needed.
+ Show details− Hide details
Ready when: Sauce is bubbly, richly colored, and the oil separates slightly on the surface
Tip: Keep the heat at a gentle simmer—vigorous bubbling can cause the sauce to splatter.
4
Transfer to baking dishOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if you haven't already.
- Pour the entire sauce mixture (vegetables and all) into a 9×13-inch (23×33 cm) baking dish, spreading it evenly.
- The sauce should come about three-quarters of the way up the sides of the dish.
+ Show details− Hide details
Ready when: Sauce is spread evenly in the baking dish
Tip: Spreading the sauce evenly ensures the eggs cook at the same rate.
5
Create wells and add eggs
- Using the back of a spoon, gently press the sauce to create 4 shallow wells, spacing them evenly across the dish.
- Crack one egg into each well, being careful not to break the yolks.
- The egg whites should nestle into the sauce while the yolks sit on top.
+ Show details− Hide details
Ready when: Four eggs are nestled in the sauce with intact yolks
Tip: If you accidentally break a yolk, you can still cook the shakshuka—it'll just be more scrambled. Use that egg anyway and crack another one for a backup.
6
Bake until eggs are setOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 12–15 minutes.
- The egg whites should turn opaque and set, while the yolks remain runny or just barely set, depending on your preference.
- Check at 12 minutes by gently shaking the dish—if the yolks jiggle slightly, they're still runny.
- If you prefer fully set yolks, bake another 2–3 minutes.
+ Show details− Hide details
Ready when: Egg whites are opaque and set; yolks are runny or just beginning to set
Tip: Oven temperatures vary, so start checking at 12 minutes. The residual heat will continue cooking the eggs even after you remove the dish.
7
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the yolks to set just slightly more and gives the dish a moment to settle.
- Scatter the fresh cilantro and crumbled feta over the top if using.
- Drizzle with a little extra olive oil if desired.
+ Show details− Hide details
Ready when: Yolks are set to your preference and garnishes are in place
Tip: The residual heat from the baking dish means the eggs will continue to cook slightly during rest—plan accordingly if you like very runny yolks.

Good to know

Tips

For a creamier sauce, add ¼ cup (60 ml) heavy cream or plain yogurt to the sauce just before baking. Stir it in gently after pouring into the baking dish.
Shakshuka is best served immediately, straight from the baking dish. Serve with warm flatbread, pita, or crusty bread for scooping up the runny yolks and sauce.
If you prefer fully cooked yolks, bake for 15–18 minutes total. For very runny yolks, reduce the baking time to 10–12 minutes and check early.
This recipe easily doubles: use a 9×13-inch baking dish and 8 eggs for 8 servings. Increase baking time by 2–3 minutes.

Make ahead

Prepare the sauce completely (steps 1–4) up to 6 hours ahead. Cover and refrigerate. Reheat gently in the oven at 350°F (175°C) for 10–12 minutes until warm, then proceed with creating wells and adding eggs. Do not crack the eggs until just before baking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven for 8–10 minutes, covered, until warmed through. Freezing is not recommended because the eggs will become rubbery upon thawing. The sauce alone (without eggs) freezes well for up to 3 months; thaw and reheat, then add fresh eggs and bake as directed.

Substitutions

red or yellow bell peppers → 2 medium zucchini (about 350 g), cut into ¾-inch (2 cm) half-moons, or 1 medium eggplant, diced. Both vegetables will soften during cooking and add a subtle sweetness. Add them at the same time as the bell peppers and adjust cooking time by 1–2 minutes if needed.
canned crushed tomatoes → 2 cups (500 ml) fresh tomato purée or 1¼ cups (300 ml) tomato sauce plus ¾ cup (180 ml) water. Fresh tomatoes (when in season and ripe) provide a brighter flavor. If using fresh, simmer slightly longer (18–20 minutes) to concentrate the sauce. Tomato sauce (without added ingredients) works in a pinch.
ground cumin → 1½ teaspoons (7.5 g) ground coriander or ½ teaspoon (2.5 g) ground fennel seed. Coriander adds a warmer, citrusy note; fennel brings subtle anise undertones. Both are authentic spice choices in Middle Eastern cooking.
fresh cilantro or parsley → 2 tablespoons (8 g) fresh mint or 2 tablespoons (8 g) fresh parsley. Mint adds coolness and brightness; parsley is milder. Either works well with the spiced tomato base.