This easy oven baked shakshuka is a one-pan meal perfect for brunch, lunch, or even dinner! With a rich, spiced tomato sauce, perfectly baked eggs, and crumbled feta, this dish is flavorful, hearty, and easy to prepare.

Oven Shakshuka
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Why I Love This Recipe

I’ve always loved shakshuka—it’s one of those meals that looks fancy, but is actually incredibly easy to make. Traditionally, shakshuka is made on the stovetop in a cast iron skillet, but baking it in the oven makes it even easier.

Plus, this dish is perfect for meal prep! You can cook the sauce ahead of time, then simply crack in the eggs and bake when you’re ready to eat. It pairs wonderfully with toasted bread, pita, or couscous.

Oven Shakshuka

Ingredients & Substitutions

  • Vegetables- I used onion, green bell pepper, and red bell pepper for layers of flavor. You could also substitute with jarred roasted red pepper for a different flavor.
  • Tomatoes– I prefer the texture of whole tomatoes, but you can used diced tomatoes if that’s what you have on hand.
  • Aromatics & Spices- A blend of paprika, cumin, coriander, chili powder, and za’atar seasoning adds lots of flavor.
  • Eggs- I like to use free-range, organic, cage-free eggs. You’ll notice a difference in color and flavor.
  • Feta– A little crumbled feta adds a salty finish. You could substitute with goat cheese, if desired.

How to Make Shakshuka in the Oven

Add the peppers, onion, tomatoes, and spices to the baking dish.
Bake for 30 minutes until the veggies are soft. Top with eggs.
Bake for 15 minutes or until eggs are just set.

How to Serve Shakshuka

  • Crusty Bread– Toast thick slices of crusty bread. I try to keep a loaf of Wildgrain sourdough bread in my freezer!
  • Pita or Flatbread– Perfect for scooping up the sauce and eggs. You can make this flatbread in just a few minutes.
  • Olive Oil Bread– This simple olive oil bread only takes 5 minutes to make and the little biscuit-like loaves are so yummy!
  • Couscous – Fluffy moroccan couscous pairs perfectly with this dish! I like to make couscous in a rice cooker for a hands-off side dish.
oven shakshuka

Frequently Asked Questions

  • Why do I need to use a glass dish? A glass baking dish distributes heat evenly, preventing any metallic taste from affecting the tomato sauce. Unlike metal, it won’t react with the acidity of the tomatoes, ensuring a clean, bright flavor. This also works well in a ceramic baking dish.
  • Can I make this ahead of time? Yes! You can prepare the tomato sauce in advance, store it in the fridge, and simply crack the eggs and bake when you’re ready to serve.

How to Store Leftovers

If you’re not planning to eat it all at once, I recommend only adding as many eggs as you plan to eat right away. Then, when you want to eat the rest, top the leftover sauce with additional eggs and bake. To store shakshuka, allow it to cool before transferring it to an airtight container. It can be refrigerated for 3-4 days, though storing the sauce separately from the eggs helps maintain texture.

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Oven Shakshuka

Oven Baked Shakshuka

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 3
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Middle Eastern Inspired
  • Diet: Vegetarian
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Description

This easy Sheet Pan Shakshuka is a one-pan meal perfect for brunch, lunch, or even dinner! With a rich, spiced tomato sauce, perfectly baked eggs, and crumbled feta, this dish is flavorful, hearty, and easy to prepare.

Ingredients

Units Scale
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 (28 oz) can whole peeled tomatoes
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons za’atar
  • 6 eggs
  • 2 oz feta, crumbled
  • 2 tablespoons chopped cilantro
  • Additional salt & pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. In a 9×13 glass pan, add the onions, bell peppers, tomatoes, garlic, salt, paprika, coriander, cumin, chili powder, and za’atar seasoning. Use a fork to gently mash the tomatoes until slightly broken down, then stir to combine.
  3. Bake uncovered for 30 minutes until the onions and peppers soften.
  4. Create wells in the sauce and crack eggs into each well.
  5. Return to the oven and bake for 15 minutes until the whites of the eggs are fully set and the yolks are just beginning to set. (You can adjust this based on your preference. Just keep in mind the eggs will continue to cook once they’re removed from the oven.)
  6. Sprinkle with chopped cilantro, feta, salt, and pepper. Serve with toasted bread, pita, or couscous.