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Shakshuka Traybake

A comforting dish of poached eggs nestled in a fragrant, spicy tomato sauce featuring bell peppers and herbs. Perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 1 can canned diced tomatoes Alternatively, use fresh tomatoes.
  • 2 medium bell peppers Use red or yellow for sweetness.
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 1 teaspoon cumin Ground.
  • 1 teaspoon paprika
  • 1 pinch chili flakes For added heat, optional.
Eggs and Cheese
  • 4 large eggs Organic or free-range recommended.
  • 1/2 cup feta cheese Optional, for added creaminess.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Sauté chopped onions and bell peppers in a large, oven-safe skillet or tray until soft.
  3. Add minced garlic and spices; cook until fragrant.
  4. Pour in the canned tomatoes, stirring gently, and allow it to simmer for about 10 minutes.
  5. Season the sauce with salt, pepper, and herbs to taste.
  6. Create little wells in the sauce and break the eggs into each.
  7. Sprinkle with feta cheese if desired.
Baking
  1. Bake in the oven for 12-15 minutes or until the eggs are set to your liking.
  2. Serve hot with crusty bread for dipping.

Notes

For a bit of extra zest, add a dash of lemon juice or vinegar before serving. Rotate your tray halfway through baking for even cooking.