Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shakshuka (Middle Eastern Baked Eggs) Recipe
The very best baked eggs on the planet – Shakshuka! A Center Japanese and North African dish historically served up for breakfast or lunch, this may be made solely on the range or completed within the oven. Nevertheless, bread for dunking/mopping just isn’t optionally available!
I’ll allow you to in on a commerce secret – normally, the images you see of so known as baked eggs aren’t actually baked in any respect.
When eggs are baked, the skinny movie of egg whites masking the yolks turns into opaque, fogging up the gorgeous vibrant yellow yolks.
“This can be a disaster!” stated some meals journal editor, someplace. “We can’t have foggy yolks! They have to be vibrant yellow. This have to be fastened!” (I hear this in my head with a French accent, however I don’t know why)
And so some meals stylist scuttled off, and got here again with an answer now adopted by meals stylists in every single place: pan fry the eggs sunny facet up then slide them into no matter sauce or car they have been supposedly baked in.
It’s at all times apparent when that is performed since you don’t get the messy bleed of whites blended in with the sauce, such as you see in these images.
So sure, I sacrificed manifestly yellow yolks to make this the best way the recipe is written. I did cheat a bit though- I rigorously wiped off as a lot of the egg whites from the yolks earlier than baking them.
I guarantee you I don’t try this in actual life. 😂
Now that I’ve modified the best way you’ll take a look at baked eggs images eternally, let’s speak in regards to the world’s greatest baked eggs – Shakshuka.
WHAT IS SHAKSHUKA?
It’s mainly eggs which are baked or poached in a aromatic tomato sauce, normally with capsicum (bell peppers), onion and spices like cumin and paprika, reflecting the Center Japanese and North African roots of this dish. It’s really fairly just like Huevos Ranchos – the Mexican model of Shakshuka!
Although historically considered a breakfast or brunch recipe, I’m eternally on my “eggs anytime of the day” campaign and I’m sitting right here at 5.18pm on Wednesday 25 July 2018, questioning what to have for dinner tonight and I simply determined to make this (once more).
BRILLIANT FOR CAMPING – AND MAKING IN BULK
Although I name Shakshuka a kind of baked eggs, mockingly my favorite approach of creating it’s over campfire, poaching relatively than baking. One in all my greatest pals had a distant wild-river wedding ceremony and the out of doors caterers they employed made Shakshuka for 80 wedding ceremony company over campfire.
It labored brilliantly as a result of eggs take mere minutes to cook dinner, in order that they made giant pots of this aromatic tomato sauce then cooked dozens and dozens of eggs in them. Poach, serve, then repeat in the identical pots.
I had all good intentions of serving to. However I had a really sore head that morning… 🥂🤢 Hey! I used to be a bridesmaid – I needed to do numerous toasts! …. – Johnsat x
MY FAVOURITE BREKKI/BRUNCHY EGG RECIPES
- Wholesome Egg Muffins – seize ‘n go brekki!
- Frittata – a traditional everybody ought to know!
- Caprese Baked Eggs
- No Washing Up Ham Egg Bread Bowls & Ham Egg Pockets
- Quiche Lorraine (should attempt not less than as soon as!)
- Fluffy Egg White Omelettes
WATCH HOW TO MAKE IT
Ingredients
- 2 tbsp olive oil
- 1 small red onion , peeled, halved and sliced
- 1 garlic clove , minced
- 1 small red capsicum (bell pepper) , halved lengthways and sliced into 0.5cm/1/4” strips
- 1 tomato , diced
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
- 1 tsp EACH paprika and cumin
- 1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
- 4 eggs eggs (up to 6 eggs ok)
- 2 tbsp fresh parsley or coriander / cilantro , roughly chopped
- Pita or crusty bread, to serve
Instructions
- Preheat oven to 180C/350F (if intending to bake them).
- Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
- Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
- Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
- Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don’t want dry sludge, needs to still be saucy).
- Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
- Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
- Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.
Notes
1. Baking eggs perfectly so you get runny yolks but the whites are just set rather than jelly-like (ie still a teeny bit raw) is actually a bit of an art. My way of getting around this is to leave the eggs to cook in the mixture for 1 minute before transferring to the oven. This gives the whites a bit of a head start without affecting the yolks.
2. Variations – this recipe lends itself to a great many variations. Try substituting the capsicum with other vegetables such as zucchini (courgettes), eggplants (aubergines), or even carrots or fennel. For a baked beans-ish spin (that’s breakfast baked beans, as Aussies and Poms know them, not American baked beans), try adding white beans. Try adding olives, or other antipasto-ey things (artichokes, sun dried tomatoes). For a Mexican spin, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there’s enough sauce here for 3 servings if you can squeeze 6 eggs in. I opted to just use 4 here so you can actually see the sauce in the photos and video.
Original recipe published in May 2014, officially one of the very first recipes I ever shared. So it’s 4 years overdue for new photos and a video! Recipe slightly tidied up but is fundamentally the same.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
