Breakfast, Lunch or Dinner Veggie-Packed Baked Eggs

Veggie-Packed Baked Eggs

Hi friends! I am just a tad excited to share today’s recipe (AKA REALLY EXCITED).

When Josh first made it for me I remember being so wowed by the flavour and realizing that I had never had – or even really heard of – anything quite like it.


As it turns out, Shakshuka (or Shakshouka) is a very popular dish in many North African and Middle Eastern countries. Its origins aren’t entirely agreed upon (and I can see why people fight for its credit), but whatever the true origin, all the countries that have adopted it as a staple deserve a gold star in my humble opinion.


By definition, Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers and onions and is often spiced with cumin. Today’s version has more of an Italian undertone but it is as comforting as I imagine the original to be.


As my bestie and I brunched on this over the weekend, she remarked on the fact that it is a dish reminiscent of so many other foods we know and love. It’s somewhat like pizza, and quite a lot like spaghetti sauce. So if you love those familiar flavours and also love eggs – and egg YOLK – you are in for a serious treat. (Although for the record, if you’re not a runny yolk lover, you can by all means just bake it a bit longer, until the egg is cooked through!)


I love eating it with pita to soak up all the yolky goodness but Challah and rice are other popular options. Also take note that if you have a cast-iron pan, this recipe is a wonderful way to make use of it. But if you do not, the only real detriment is having to dirty an extra pot!


Breakfast, Lunch or Dinner Veggie-Packed Baked Eggs

  • Servings: 2-4
  • Print


  • 2 Tbsp Olive Oil, divided
  • 1 onion, medium-sized, chopped
  • 2 bell peppers, any colour, chopped
  • 1 garlic clove, large, minced
  • 1 28-oz can diced tomatoes (including liquid)
  • 1 tsp italian seasoning
  • 1 Tbsp Balsamic
  • 4 eggs
  • Fresh parsley, for garnish (optional)


  1. Pour 1 Tbsp of the oil into a medium to large pot over medium heat.
  2. Once hot, add the chopped onion, bell peppers and garlic.
  3. Cook for about 10 minutes, until veggies are soft and starting to brown slightly.
  4. Add the tomatoes, italian seasoning, balsamic and remaining Tbsp of olive oil to the pot, with the veggies and bring to medium-high heat.
  5. Cook at a vigorous simmer for 10-15 minutes, stirring often, until most of the liquid is evaporated and the sauce is quite thick.
  6. Pour or spoon the sauce into an 8 x 8 inch glass pan and make 4 little wells with a spoon. Crack an egg into each well, being careful not to break the yolk. Season with salt and pepper if desired.
  7. Bake in oven preheated to 400F for 5-10 minutes while keeping a close eye on the eggs, removing it when they have reached your desired doneness.
    (It took 8 minutes for a set white and runny yolk, as displayed in the pictures.)
  8. Serve alone or with bread or rice of choice!

*Note: If serving just one, you could place just a portion of the sauce into a smaller dish and bake with fewer eggs. Leftover sauce is great for pasta!


I hope that you love this dish if you give it a try and that it becomes a staple in your kitchen, as I foresee it becoming in mine.

Have you ever had Shakshuka or something similar?

What is your favourite way to eat eggs? 

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14 thoughts on “Breakfast, Lunch or Dinner Veggie-Packed Baked Eggs

  1. I LOVE Shakshuka. I’m not sure if you saw my post last week when I made it myself. It has got to be one of the most beautiful, yet ridiculously simple and FRUGAL dishes to make. Love your take on it with italian seasonings and balsamic! I always do cumin and titch of chili and sometimes add some feta. The possibilities are endless.


  2. I have to say that it made me hungry just looking at the pictures and reading your comments about it.

    I like my eggs well cooked.

    Have a great day Jacklyn, it is always such a treat to find a new post from you waiting!


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