Semi-baked shakshuka

While many versions of shakshuka are exclusively cooked on the stovetop, this recipe also uses oven-baking to create a deeper flavor profile.
Semi-baked shakshuka (Photo: Jordan Floam)

Growing up in my family, shakshuka was more than just a delicious meal — it was a tradition. Whether it was my mother preparing it for breakfast or me cooking a big batch for school friends, shakshuka’s simple yet profound, fresh flavor resonated with everyone.

While many versions of shakshuka are exclusively cooked on the stovetop, our family adds an additional step. First, we simmer the shakshuka to meld the flavors, and then we bake it in the oven for a unique twist that intensifies its richness. 

This oven-baking enhances the tomato’s true flavor and creates a deeper flavor profile, perfectly blending the fresh vegetables, spices, and eggs. It also makes for an easier clean-up (less red tomato splatter on your countertop!).

The secret of this recipe, beyond the two-step process, is its focus on high-quality yet simple ingredients. Even though preparing the tomato, onion, red pepper, and garlic takes a few minutes (no longer than 10), the final dish makes the preparation well worth it.

To me, shakshuka is a fulfilling and heartwarming dish, comparable to a homemade red sauce, and it’s perfect for any meal. I enjoy mine with a touch of hot sauce, particularly Tabasco or Cholula (admittedly a tad American of me!), but it’s entirely optional. Enjoy the delicious and fresh meal!

Semi-baked shakshuka

Prep10 minutes
Cook Time40 minutes


  • 3 tbsp olive oil
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp cayenne, or to taste
  • 1 (28 oz) can whole plum tomatoes with juices, coarsely chopped
  • ¾ tsp salt, more as needed
  • ¼ tsp black pepper, more as needed
  • 4 ounces feta cheese, crumbled (about 1 ¼ cups) (or more)
  • 4 large eggs (or more)
  • Chopped cilantro, for serving
  • Hot sauce, for serving (optional)


  • Heat oven to 375 degrees Fahrenheit.
  • Heat oil in a large cast iron or any oven-safe skillet over medium-low heat. Add onion and bell pepper once the oil is hot. Cook gently until very soft, about 20 minutes.
  • Add garlic and cook until tender for 1 to 2 minutes; stir in cumin, paprika, and cayenne, and cook for 1 minute.
  • Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes — season with salt and pepper. Transfer skillet to oven and bake until eggs are just set 7 to 10 minutes.
  • Sprinkle with cilantro and serve with hot sauce.

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