How to Make Baked Eggs in Tomatoes | Brunch Recipe | The Sweetest Journey
Recipe Information
Baked Eggs in Tomatoes
Cultural Context
Baked Eggs in Tomatoes, often referred to as Shakshuka, has roots in North African and Middle Eastern cuisines. Traditionally, it is a communal dish, enjoyed for breakfast or brunch, where eggs are poached in a spicy tomato sauce. This dish celebrates the use of fresh ingredients and is often served with bread for dipping. Today, variations can be found globally, with different spices and toppings reflecting local tastes.
feta cheese
🥗Healthier: cottage cheese
💰Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories while ricotta is often more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has health benefits and canola oil is less expensive.
Cut a hole around the top center of each tomato. With a spoon, remove the seeds and pulp completely.
Add a pinch of basil, parsley, and oregano inside the tomatoes. Crack each egg and add one to each tomato. Top with ground black pepper and more herbs.
Place in a shallow baking dish or a lined baking sheet. Bake at 375°F for 15-20 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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