How to make Baked Eggs (Shakshouka)

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds nutrition while carrots are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more economical.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach boosts nutrients; dried herbs reduce cost.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in cholesterol, while chickpeas offer protein.

Preheat the oven to 180°C (350°F) if necessary.

Chop 1 red capsicum and 1/2 green capsicum into small pieces.

Dice 1/2 onion and 2 garlic cloves finely.

Chop a handful of basil roughly, set aside for later.

Halve 6 cherry tomatoes or quarter them as preferred.

Heat a skillet over medium heat and add about 1 tablespoon of olive oil.

Add the chopped capsicum, onion, and garlic to the skillet; cook until lightly softened.

Add chili flakes, salt, and pepper to taste, along with 1 teaspoon of cumin, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of paprika; cook until fragrant.

Add the chopped cherry tomatoes and basil to the skillet; cook for about 2 minutes until softened.

Stir in crushed canned tomatoes, season with more salt and pepper to taste, and remove from heat.

Make wells in the sauce and crack 4 eggs directly into the sauce.

Sprinkle a little salt and pepper on top of the eggs and drizzle a bit of olive oil if desired.

Transfer the skillet to the oven and bake for about 10 minutes, checking for desired egg doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens