This oven-baked shakshuka is a vibrant one-pan breakfast packed with roasted cherry tomatoes, smoky harissa, and fragrant za’atar. The eggs bake right in the sauce for perfectly jammy yolks, while fresh herbs and feta add a final pop of flavor. Serve it straight with warm pita or crusty bread for a cozy brunch that feels restaurant-worthy but couldn’t be easier to make.

Quick Info

⏱️ 55 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

170 cal • 11g protein • 2g carbs • 12g fat

Tags

[Middle Eastern] • [Gluten-Free] • [Low-Carb] • [Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [African]

Ingredients

• 2 (12-ounce) packages cherry tomatoes
• 1 (16-ounce) jar roasted red bell peppers, drained
• 1 medium yellow onion, chopped
• 2 small serrano peppers, seeded and chopped
• 2 garlic cloves, minced
• ½ small lemon, juiced
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon kosher salt
• 1 tablespoon, plus 1 teaspoon za’atar spice blend, divided
• 6 large eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh dill fronds
• ¼ teaspoon smoked paprika
• Warm pita or crusty bread (optional)

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Toss together the tomatoes, bell peppers, …
3. Remove from the oven. Using the back of a …

…and 2 more steps

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Recipe by: Katie Aubin, Raquel Alessi, Kelly Paige • From: Tasty