Baked Mediterranean Shakshuka with Feta and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant baked shakshuka featuring eggs poached in a spicy tomato and bell pepper sauce, topped with crumbled feta and fresh herbs — a colorful and wholesome brunch dish. This Mediterranean-inspired brunch recipe, ready in about 40 minutes, combines olive oil, red bell pepper, diced, yellow onion, diced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 290 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 28 oz (1 can) canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add 1 diced red bell pepper and 1 diced yellow onion, sauté for 6-7 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp red chili flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Step 3: Pour in 28 oz canned crushed tomatoes, stir well, and simmer for 10 minutes until the sauce thickens slightly.
4. Step 4: Make six wells in the sauce and carefully crack 6 large eggs into them. Sprinkle 1/2 cup crumbled feta cheese evenly over the top.
5. Step 5: Transfer the skillet to the oven and bake for 10-12 minutes until egg whites are set but yolks remain runny.
6. Step 6: Remove from oven, garnish with 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or pita for dipping.