If you’re craving something comforting, flavorful, and just a little bit fancy for breakfast or brunch, you’re going to love this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe. It’s basically eggs baked into a luscious, lightly spiced tomato sauce with a cheesy twist that makes everything so rich and irresistible. When I first tried this recipe, I was blown away by how easy it is to pull off a dish that feels this special but comes together in under 30 minutes. Trust me, once you make it, you’ll find yourself coming back again and again.
Why You’ll Love This Recipe
- Bursting with Flavor: The blend of warm spices with fresh tomatoes creates a sauce that’s vibrant and comforting.
- Easy and Quick: It comes together quickly, making it perfect for weekday breakfasts or relaxed weekends.
- Versatile and Adaptable: You can adjust the spice levels and add your favorite cheese or herbs to make it your own.
- Perfect for Sharing: Serve it with crusty bread or pita for dipping — it’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
For this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe, we’re using simple, fresh ingredients that come together to make a sauce that’s rich but not overpowering. Picking ripe tomatoes and fresh herbs makes all the difference, and using a good quality cheese boosts the flavor beautifully.
- Olive oil: This is the base for sautéing and adds a subtle fruity richness.
- Red onion: Provides sweetness and a bit of texture when cooked down.
- Garlic: Essential for the aromatic foundation of the sauce.
- Red capsicum (bell pepper): Adds a gentle crunch and a pop of color.
- Fresh tomato: Helps balance out the canned tomatoes with a fresh brightness.
- Crushed canned tomatoes: The star of the sauce, giving it body and tang.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Chicken or vegetable broth: Keeps the sauce juicy and adds depth.
- Paprika and cumin: These spices bring warmth and a subtle smoky note.
- Black pepper and cayenne pepper: Adds a gentle kick; you can adjust the heat to your liking.
- Salt: To enhance all the flavors.
- Eggs: The star ingredient—the magical gooey pockets you bake right into the sauce.
- Fresh parsley or coriander (cilantro): For a fresh, herbaceous finish.
- Cheese (not in original recipe but I add it!): A sprinkle of feta or mozzarella for that cheesy delight.
- Pita or crusty bread: Essential for soaking up every last bit of that sauce.
Variations
I love how this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe can be easily customized to suit different tastes and diets. Whether you want to amp up the spice, add veggies, or make it more indulgent, you really can’t go wrong here. I always encourage you to experiment a bit and find your favorite combo.
- Add Spinach or Kale: I sometimes toss in fresh greens for extra color and nutrition, stirring them into the sauce just before adding the eggs.
- Cheese Options: Feta adds a tangy, salty vibe, while mozzarella melts into gooey goodness; use whatever cheese you prefer or have on hand.
- Make it Spicier: Adding extra cayenne or a pinch of red chili flakes kicks the heat up a notch—my family goes crazy for this version.
- Make it Vegan: Skip the eggs, and stir in chickpeas or tofu cubes for a plant-based twist, plus use vegan cheese or none at all.
How to Make Cheesy Baked Eggs in Spiced Tomato Sauce Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a medium cast iron skillet over medium-high heat. Toss in the minced garlic and sliced red onion, cooking until the onion is translucent and fragrant—about 2 minutes. This is the moment your kitchen starts smelling amazing and you know you’re onto something good.
Step 2: Add Veggies and Tomatoes
Next, throw in the sliced capsicum and cook for another minute so it softens just a bit. Then add your diced fresh tomato, letting it break down into a luscious, slightly pasty texture. Now it’s time to add the canned crushed tomatoes, tomato paste, and broth, stirring everything together. The sauce should be saucy but not watery, so simmer it gently for about 5 minutes until it thickens just enough for indenting the eggs.
Step 3: Spice It Up and Season
Sprinkle in the paprika, cumin, black pepper, cayenne, and salt to bring that signature Middle Eastern warmth to the sauce. Stir well to make sure the spices are evenly distributed. You’ll love how these flavors deepen with a little simmer time—don’t rush this part!
Step 4: Crack in the Eggs
Make small wells in the sauce with a spoon and carefully crack the eggs in, trying not to break the yolks. I usually go for 4 eggs for a skillet this size, but you can adjust up to 6. Cook on the stove for 1 minute until the edges of the whites start setting—that way the eggs don’t shift when moving to the oven.
Step 5: Add the Cheese and Bake
Sprinkle your cheese choice over the top—feta crumbles or shredded mozzarella both work beautifully here. Transfer the skillet to a preheated 180°C (350°F) oven and bake for 7 to 12 minutes. Keep an eye on it; you want the egg whites set but the yolks still luscious and runny, unless you prefer fully cooked eggs.
Step 6: Finish and Serve
Pull the skillet out, scatter chopped fresh parsley or cilantro over the top, and serve immediately. Don’t forget the crusty bread or pita to soak up every last bite of that heavenly sauce!
Pro Tips for Making Cheesy Baked Eggs in Spiced Tomato Sauce Recipe
- Don’t Overcook the Eggs: I learned the hard way that baking too long turns yolks chalky—aim to pull them out when whites are just set.
- Use Fresh Herbs at the End: Adding parsley or cilantro just before serving brightens the whole dish and balances the richness.
- Cast Iron Is Your Friend: Cooking and baking in cast iron deepens flavor and gives a lovely crust on the sauce edges.
- Adjust Spice to Taste: If you’re new to cayenne or paprika, start light—you can always add more next time once you’re comfortable.
How to Serve Cheesy Baked Eggs in Spiced Tomato Sauce Recipe
Garnishes
I always top this dish with plenty of fresh herbs—parsley or cilantro work best for me. Sometimes I like a drizzle of extra virgin olive oil or a sprinkle of chili flakes if I want another layer of flavor. A little crumbled feta just before serving adds that perfect salty kick.
Side Dishes
Crusty bread or warm pita is non-negotiable for mopping up the sauce. On the side, simple cucumber and yogurt salad or a green salad with lemon vinaigrette pairs beautifully, cutting through the richness and complementing the spices.
Creative Ways to Present
For brunch parties, I love serving this in individual mini skillets or ovenproof ramekins—it makes it feel extra special. Garnishing with edible flowers and a sprinkle of za’atar spice also makes for a gorgeous table presentation. It’s a guaranteed showstopper!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (I usually finish it all, but sometimes!), spoon the sauce and eggs into an airtight container and store in the fridge for up to 2 days. The eggs won’t keep their runny texture but still taste delicious reheated.
Freezing
I don’t recommend freezing the eggs after they’re baked because their texture changes a lot. However, you can freeze the tomato sauce base separately for up to 3 months and add fresh eggs when ready to eat.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave. Adding a splash of broth or water helps loosen the sauce back up for that fresh-made feel.
FAQs
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Can I make this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe without an oven?
Absolutely! If you don’t have an oven or prefer stove-top cooking, you can cover the skillet with a lid and steam the eggs gently over low heat until the whites are just set and the yolks are as runny as you like—usually around 3 to 5 minutes.
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What cheese works best for this recipe?
I love feta for its salty tang and crumbly texture, but mozzarella gives a lovely creamy melt. You can also try goat cheese for a richer flavor or even a sharp cheddar if you want to mix things up.
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How spicy is this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe?
The recipe has a mild to medium spice level thanks to paprika and a touch of cayenne. You can easily adjust by adding more or less cayenne pepper depending on your tolerance and preference.
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Can I prepare the sauce ahead of time?
Yes! Making the tomato sauce ahead and refrigerating it saves time. When you’re ready, warm it gently, add the eggs and proceed with cooking—perfect for busy mornings.
Final Thoughts
I absolutely love how this Cheesy Baked Eggs in Spiced Tomato Sauce Recipe brings a little joy and a lot of flavor to any meal. It’s one of those dishes that feels like a warm hug from the inside and impresses guests without fuss. Give it a try – you’ll discover just how comforting and addictive baked eggs in spiced tomato sauce can be. And remember, the best part is customizing it to your taste. So grab that skillet, some eggs, and let’s get cooking!
Print
Cheesy Baked Eggs in Spiced Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings (suitable for 2 to 3 people)
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Shakshuka is a vibrant Middle Eastern and North African dish featuring poached or baked eggs nestled in a rich, spiced tomato and bell pepper sauce. This recipe delivers perfectly cooked eggs in a savory, aromatic base flavored with garlic, paprika, cumin, and fresh herbs, served best with crusty or pita bread to soak up every last drop. Whether baked in the oven or gently simmered on the stovetop, shakshuka makes for a hearty and comforting breakfast, brunch, or light dinner.
Ingredients
Vegetables and Aromatics
- 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 inch) strips
- 1 tomato, diced
Tomato Sauce
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
Spices
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
Eggs and Garnish
- 4 eggs (up to 6 eggs can be used)
- 2 tbsp fresh parsley or coriander (cilantro), roughly chopped
To Serve
- Pita bread or crusty bread
Instructions
- Preheat Oven: If you plan to bake your shakshuka, begin by preheating your oven to 180°C (350°F). This ensures the eggs will bake evenly after being added to the sauce.
- Sauté Aromatics: Heat olive oil in a medium-sized cast iron skillet over medium-high heat. Add the minced garlic and sliced onion, cooking for about 2 minutes until the onion becomes translucent and fragrant.
- Cook Capsicum and Tomato: Add the sliced red capsicum to the pan and cook for 1 minute to soften. Then add the diced fresh tomato and cook for an additional 2 minutes until it breaks down and the mixture becomes slightly pasty.
- Add Tomato Sauce Ingredients: Stir in the canned crushed tomatoes, tomato paste, chicken or vegetable broth, paprika, cumin, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all the flavors well.
- Simmer Sauce: Reduce the stove heat to medium-low and let the sauce simmer gently for about 5 minutes. The sauce should thicken just enough to hold indentations for the eggs but remain saucy—not dry.
- Add Eggs: Make small indentations in the sauce using the back of a spoon. Carefully crack the eggs into each indentation. Let them cook on the stove for 1 minute, until the edges of the egg whites just set.
- Cook Eggs to Desired Doneness: For baked eggs, transfer the skillet to the preheated oven and bake for 7 to 12 minutes until the whites are fully set but yolks remain runny or cooked to your liking. Alternatively, cover the skillet with a lid and steam on the stovetop for 3 minutes for runny yolks, or simmer uncovered to cook further.
- Serve: Remove from heat and scatter chopped fresh parsley or coriander over the top. Serve immediately with warm crusty or pita bread to soak up the flavorful sauce and runny yolks.
Notes
- This recipe can be baked or cooked entirely on the stove, making it versatile and adaptable to your kitchen setup.
- Crusty bread or pita is essential for enjoying shakshuka, as it helps scoop up the rich tomato sauce and egg yolk.
- The sauce is gently spiced with paprika, cumin, and a touch of cayenne for warmth, but feel free to adjust the heat level to your taste.
- Shakshuka is highly customizable; you can add other vegetables like spinach or feta cheese for variation.
- The skillet used is ideally cast iron for even heat distribution and oven safety but other ovenproof pans work as well.
- Cooking times for eggs may vary depending on size and your preferred doneness, so watch carefully to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 354 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 185 mg
