Turkish baked eggs (Shakshuka) – Easy oven version

This rich and comforting dish is perfect for brunch or a quick dinner. Baking it in the oven makes it even easy - you just need to prep the sauce on the hob first and then let it do its thing. I love this with a tahini sauce on top - just stir together some tahini and natural yoghurt and add a little water to get it to a nice pouring consistency - so moreish!

Ingredients (Serves 2-4)

• 1 tbsp olive oil

• 1 onion, finely sliced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ¼ tsp chilli flakes (optional, for heat)

• 1 x 400g tin chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp sugar (optional, to balance acidity)

• Salt & black pepper, to taste

• 4-6 eggs

• 50g feta cheese, crumbled (optional)

• Fresh coriander or parsley, chopped

• 1 tbsp olive oil or butter, for drizzling

• Warm flatbreads, pita, or crusty bread, to serve

  
  

Instructions

1. Preheat the oven to 180°C (fan) / 200°C / Gas 6.

   
   

2. Heat the olive oil in an ovenproof pan or shallow casserole dish over medium heat. Add the onion and peppers, cooking for 5 minutes until soft. Stir in the garlic, cumin, paprika, coriander, and chilli flakes (if using) and cook for 1 minute until fragrant.

   
   

3. Add the chopped tomatoes, tomato purée, sugar (if using), and season with salt and black pepper. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.

   
   

4. Use a spoon to create little wells in the sauce, then carefully crack the eggs into them. Transfer the pan to the oven and bake for 8-12 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer firmer eggs).

   
   

5. Crumble over the feta (if using), drizzle with olive oil or butter, and scatter with fresh herbs. Serve immediately with warm flatbreads or crusty bread for dipping.

   
   

Variations & Extras:

• Spicy kick – Add harissa or extra chilli flakes.

• Meaty version – Stir in cooked chorizo or spicy sausage.

• Make it green – Swap tomatoes for wilted spinach, leeks, and cream for a green shakshuka.

  
  

ENJOY!!