Shakshuka Bake with Herbed Quinoa

Name: Shakshuka Bake with Herbed Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (170 g) white quinoa, rinsed; 2 cups (480 ml) vegetable broth; 1 tbsp (15 ml) olive oil; 2 cloves (6 g) garlic cloves, minced; ¼ cup (15 g) fresh flat-leaf parsley, chopped; 3 tbsp (12 g) fresh cilantro, chopped; 2 tbsp (30 ml) olive oil; 1 medium (150 g) yellow onion, diced into ½-inch pieces; 1 large (250 g) red bell pepper, diced into ½-inch pieces; 3 cloves (9 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes, with juices; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) smoked paprika; ¼ tsp (½ g) red pepper flakes; kosher salt, to taste; black pepper, freshly ground, to taste; 8 whole (400 g) large eggs; ½ cup (100 g) feta cheese, crumbled (optional); 1 whole (150 g) ripe avocado, sliced (optional); 4 pieces (300 g) warm pita bread, warmed (optional)

From the MyKitchenBank Kitchen

This Mediterranean baked shakshuka features eggs nestled in a fragrant tomato sauce infused with cumin and paprika, served over fresh herbed quinoa. Unlike traditional stovetop versions, baking delivers even, hands-off cooking. Vegetables soften in olive oil before the sauce is built and topped with eggs; everything bakes together until the whites are set and the yolks remain delightfully runny. It's a vegetarian, protein-rich dinner that's elegant enough for company yet simple enough for any weeknight. Serve with warm pita bread, crumbled feta cheese, and sliced avocado for a complete meal.

Prep: 15 min
Cook: 25 min
Wait: 25 min
Total: 1 hr 5 min
Makes: 4 servings

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Ingredients

4 servings

For the Herbed Quinoa
1 cup (170 g) white quinoa, rinsed
2 cups (480 ml) vegetable broth
1 tbsp (15 ml) olive oil
2 cloves (6 g) garlic cloves, minced
¼ cup (15 g) fresh flat-leaf parsley, chopped
3 tbsp (12 g) fresh cilantro, chopped
For the Shakshuka
2 tbsp (30 ml) olive oil
1 medium (150 g) yellow onion, diced into ½-inch pieces
1 large (250 g) red bell pepper, diced into ½-inch pieces
3 cloves (9 g) garlic cloves, minced
28 oz (800 g) canned crushed tomatoes, with juices
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) smoked paprika
¼ tsp (0.5 g) red pepper flakes
kosher salt, to taste
black pepper, freshly ground, to taste
8 whole (400 g) large eggs
½ cup (100 g) feta cheese, crumbled (optional)
1 whole (150 g) ripe avocado, sliced (optional)
4 pieces (300 g) warm pita bread, warmed (optional)

Equipment (6)

Medium saucepan with lid (for quinoa)
12-inch (30 cm) oven-safe skillet (for shakshuka)
Cutting board and chef's knife
Measuring cups and spoons
Fork for fluffing quinoa
Small bowl (for cracked eggs)

Steps

Before you start

Preheat your oven to 375°F (190°C) during step 2 so it's ready when needed.
Make sure your skillet has an oven-safe handle (no plastic)—it will go directly into the oven.
Measure and prepare all ingredients before you start cooking (mise en place) to keep the recipe moving smoothly.
Use eggs at room temperature for more even cooking in the oven.

1
Cook the Quinoa
- Rinse 1 cup quinoa under cold water until the water runs clear (about 30 seconds).
- In a medium saucepan with a lid, bring 2 cups vegetable broth to a boil over medium-high heat.
- Stir in the rinsed quinoa and 1 tbsp olive oil.
- Once the broth returns to a boil, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and each grain shows a tiny white tail.
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Ready when: All liquid is absorbed; quinoa is tender with a visible white tail on each grain
Tip: Don't stir the quinoa while it simmers—stirring breaks the grains and makes them mushy. Let it cook undisturbed.
2
Rest Quinoa and Prep VegetablesOven 375°F / 190°C
- Remove the cooked quinoa from heat and let it rest, covered, for 10 minutes—residual moisture finishes cooking and makes it fluffy.
- While it rests, preheat your oven to 375°F (190°C).
- Dice the onion and bell pepper into ½-inch pieces.
- Mince the 3 garlic cloves for the shakshuka.
- Crack the 8 eggs into a small bowl and keep them ready to use.
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Ready when: Quinoa grains are separate and fluffy; oven reaches 375°F
Tip: Prep all vegetables while the quinoa rests to save time and ensure the oven is fully preheated before you need it.
3
Sauté Onion and Pepper
- Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat.
- Add the diced onion and bell pepper, stirring occasionally, and cook for 5–6 minutes until softened and fragrant.
- The onion should turn translucent and the peppers should be tender but still hold their shape and color.
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Ready when: Onion is translucent; pepper is tender with some color remaining
Tip: Don't overcrowd the skillet—give vegetables room to cook and brown. Stirring occasionally encourages browning and deeper flavor.
4
Build the Shakshuka Sauce
- Add the 3 minced garlic cloves and cook for 1 minute, stirring constantly, until very fragrant.
- Pour in the entire 28 oz can of crushed tomatoes with their juices.
- Stir in the 1.5 tsp ground cumin, 1 tsp smoked paprika, and ¼ tsp red pepper flakes.
- Season generously with salt and black pepper to taste.
- The sauce should smell deeply spiced and inviting.
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Ready when: Spices are fragrant; sauce begins to bubble gently
Tip: Add spices while the garlic is hot to 'bloom' them—this deepens their flavor and prevents a raw, gritty taste in the finished dish.
5
Simmer Sauce to Meld Flavors
- Reduce heat to medium-low and simmer the sauce uncovered for 5 minutes, stirring occasionally.
- The sauce will darken slightly in color and develop deeper, more integrated flavor.
- It should bubble gently at the edges but not a rolling boil.
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Ready when: Sauce is fragrant with rich color; spices are fully incorporated
Tip: This brief simmer is essential—it prevents raw-tasting spices and gives the sauce cohesion and depth.
6
Nestle Eggs into Sauce
- Remove the skillet from heat.
- Using the back of a spoon, gently create 8 shallow wells evenly spaced around the sauce—imagine dividing the skillet into 8 sections.
- Carefully crack 1 egg into each well, letting the white and yolk settle gently into the sauce.
- Space them evenly so they cook at the same rate in the oven.
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Ready when: All 8 eggs are nestled into sauce with whites visible around each yolk
Tip: If any eggshell fragments fall into the sauce, fish them out with a spoon. If an egg spreads too much when cracked, gently scoop it back into shape—it will set as it bakes.
7
Bake Shakshuka Until Eggs SetOven 375°F / 190°C
- Carefully transfer the skillet to your preheated 375°F (190°C) oven.
- Bake for 12–15 minutes for runny, jammy yolks, or up to 18 minutes for fully cooked yolks.
- The egg whites should be completely set and opaque.
- Test doneness by gently nudging a yolk with a fork—it should be slightly jiggly if you prefer runny yolks, or firm if fully cooked.
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Ready when: Egg whites are opaque and fully set; yolks are runny or firm depending on your preference
Tip: If eggs are cooking unevenly, rotate the skillet 180° halfway through baking. Avoid opening the oven door too frequently, as this lowers the temperature.
8
Finish Herbed Quinoa
- While the shakshuka bakes, fluff the rested quinoa with a fork, breaking up any clumps.
- Fold in the 2 minced garlic cloves, ¼ cup chopped fresh parsley, 3 tbsp chopped fresh cilantro, and a generous pinch of salt.
- Taste and adjust seasoning as needed.
- The finished quinoa should be fluffy, fragrant, and evenly mixed with green herbs throughout.
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Ready when: Quinoa is fluffy and herbs are evenly distributed throughout; fragrant and bright green
Tip: Add herbs just before serving to keep them bright and fresh-tasting. Avoid overmixing or the quinoa becomes gummy.
9
Serve Shakshuka Over Quinoa
- Remove the shakshuka from the oven.
- Divide the herbed quinoa among shallow serving bowls or spoon onto a large platter.
- Top with the hot shakshuka, distributing the sauce and an egg to each serving.
- Garnish with additional fresh cilantro if desired.
- Optional additions: crumble feta cheese over the top, add sliced avocado, or serve with warm pita bread for scooping up the sauce.
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Ready when: Dish is plated and ready to serve while shakshuka is hot
Tip: Serve immediately while the shakshuka is still hot and the eggs are at your preferred doneness. Runny yolks create a silky sauce when mixed into the quinoa.

Good to know

Tips

Don't stir the quinoa while it cooks—stirring breaks the grains and makes them gummy. Resist the urge to peek; let it cook undisturbed under the lid for perfectly separate, fluffy grains.
Space the eggs evenly around the sauce to ensure they bake at the same rate. If you notice some eggs cooking faster than others, rotate the skillet 180° halfway through baking.
This dish is highly adaptable: add diced zucchini, mushrooms, or fresh spinach to the tomato sauce for more vegetables, or stir diced feta directly into the sauce for a creamier base.
For a spicier version, increase the red pepper flakes to ½ tsp or add a pinch of cayenne pepper to the sauce. Taste as you go to avoid making it too hot.

Make ahead

You can prepare the shakshuka sauce (without eggs) up to 1 day ahead; store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat before adding eggs and baking. The herbed quinoa can be cooked up to 2 days ahead and refrigerated. Reheat gently on the stovetop with a splash of vegetable broth, or warm in the microwave. Assemble and bake the shakshuka just before serving for the best texture and warm eggs.

Storage & reheating

Best served immediately while hot. Leftover sauce (without eggs) keeps in the refrigerator for up to 3 days in an airtight container; reheat gently on the stovetop or microwave. Cooked eggs are best reheated gently to avoid rubbery whites—warm in a 300°F (150°C) oven for 5 minutes. Herbed quinoa keeps for up to 4 days refrigerated in an airtight container; reheat with a splash of vegetable broth. Do not freeze—the egg whites become rubbery and quinoa loses texture when thawed.

Substitutions

white quinoa → Red or mixed quinoa. Cooks in the same time as white quinoa with a slightly earthier, nuttier flavor. Appearance will be darker and more rustic.
canned crushed tomatoes → 2 cups fresh diced tomatoes plus 1 tbsp tomato paste. Fresh tomatoes work best at peak ripeness (summer months). The paste adds concentrated tomato flavor to compensate for fresher tomatoes' lighter taste. You may need to cook 2-3 minutes longer for flavors to develop.
red bell pepper → Yellow, orange, or yellow bell pepper (or a mix). Each color has a slightly different flavor profile—yellow and orange are sweeter, red is most fruity. All cook in the same time.
smoked paprika → Sweet paprika or hot paprika. Sweet paprika is milder and slightly sweeter; hot paprika adds heat. If using hot, you may reduce the red pepper flakes to avoid overwhelming spice.