Fully-loaded and baked shakshuka

Fully-loaded and baked shakshuka. Photo by Filipp Romanovski on Unsplash

Fully-loaded and baked shakshuka for the ultimate breakfast

When you want a breakfast that will give you energy and make your taste buds happy, try this fully-loaded baked shakshuka recipe.

Fully-loaded and baked shakshuka

Fully-loaded and baked shakshuka. Photo by Filipp Romanovski on Unsplash

Everybody loves a massive breakfast on the weekend as you’ve got more time to put some effort into it and surprise your family with something delicious. This fully-loaded and baked shakshuka is a recipe that derives from the MIddle East as eggs poached in a tomato and spice sauce. You can make it on the stove but you can also bake it, which we will be doing with this recipe which helps melt the cheese on top and cook the eggs from all sides.

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Fully-loaded and baked shakshuka tips

You can use the slightly spicy yet fully-flavoured tomato, onion and pepper sauce to poach your eggs in, but you can also use your tried and tested tomato relish recipe if you want to. It’s especially helpful if you’ve made some relish for your braai last night. You can cook everything in a heavy cast-iron pan and then op it all into the oven instead of transferring it into an oven dish. Serve your shakshuka with some pan-fried toast!

ALSO READ: Biltong and feta cheese omelette: Proudly South African breakfast

When you want a breakfast that will give you energy and make your taste buds happy, try this fully-loaded baked shakshuka recipe.

Last updated on 19 June 2023

Fully-loaded and baked shakshuka recipe

5 from 4 votes
Recipe by Kerryn du Toit Course: BreakfastCuisine: GlobalDifficulty: Moderate
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

A yummy breakfast meal.

Ingredients

  • 2 tbsp 2 olive oil

  • 1 large 1 yellow onion

  • 1 large 1 red pepper, chopped (green pepper is also perfect)

  • ¼ tsp ¼ sea salt (fine)

  • 3 cloves 3 garlic (pressed or minced)

  • 2 tbsp 2 tomato paste

  • 1 tsp 1 cumin

  • 2 bunches 2 baby spinach

  • ½ tsp ½ smoked paprika

  • ¼ tsp ¼ red pepper or chilli flakes

  • 1 can 1 crushed tomatoes

  • 2 tbsp 2 parsley chopped (fresh)

  • 1 can 1 baked beans

  • freshly ground black pepper

  • 1 wheel 1 feta cheese

  • 5 5 eggs

Method

  • Preheat oven to 180°C.
  • Warm oil in a frying pan over a medium heat, and fry the onions and red pepper with the salt. Cook until onions are soft and translucent.
  • Add the spinach and allow it to wilt.
  • Add garlic, tomato paste, cumin, chilli flakes, paprika and cook for a further 2-3 minutes. The fragrance of all the spices combined should be in the air!
  • Pour in the crushed tomatoes then add the parsley.
  • Stir mixture and add baked beans.
  • Leave to simmer for 5-7 minutes giving the flavours a chance to mix through.
  • Turn off the heat and season with more salt and pepper accordingly.
  • Place mixture into the oven proof pan or tray with sides.
  • Make egg-shaped wells in the mixture with the back of a spoon.
  • Crack eggs into the wells.
  • Season the eggs.
  • Bake for 8-12 minutes, checking every minute after 8 minutes.
  • When the egg whites are opaque and yolks stiffened up a bit but still have a slight jiggle they are ready (they will continue to cook in the pan after it is removed from the oven).
  • Crumble feta on, top with a bit of parsley and serve with all the side trimmings and fresh bread.

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