Tomato and Feta Baked Eggs Tomato and Feta Baked Eggs

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

In this Middle Eastern take on baked eggs, also called shakshuka, the eggs are poached in a zesty spiced tomato sauce for an all-in-one meal. Serve alongside warmed wedges of pita or crusty bread to soak up all of the rich sauce.

  • Prep time 25 minutes
  • Total time 45 minutes



In large skillet, heat oil over medium heat; cook onion and red pepper, stirring occasionally, until onion is softened and light golden, about 10 minutes.

Stir in garlic, cumin, paprika, half each of the salt and pepper, and the cayenne pepper; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.

Scrape into 12-cup (3 L) casserole dish; sprinkle with all but 2 tbsp of the feta cheese. Using spoon, make six wells in tomato mixture; crack 1 egg into each well. Sprinkle remaining salt and pepper over eggs. Bake in 375 F (190 C) oven until whites are set but yolks are still slightly soft, 15 to 18 minutes.

Remove from oven; tent with foil and let stand for 5 minutes. Sprinkle with remaining feta cheese and parsley.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 2 g
  • Sodium 433 mg
  • Sugars 6 g
  • Protein 9 g
  • Calories 157.0
  • Total fat 9 g
  • Cholesterol 191 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g


  • Iron 19.0
  • Folate 20.0
  • Calcium 11.0
  • Vitamin A 18.0
  • Vitamin C 65.0
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Breakfast & Smoothies

Tomato and Feta Baked Eggs