Baked Mediterranean Shakshuka with Feta and Fresh Herbs
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Pour in 28 oz canned crushed tomatoes, stir well, and simmer for 10 minutes until the sauce thickens slightly.
- 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.
- Step 5: Transfer the skillet to the oven and bake for 10-12 minutes until egg whites are set but yolks remain runny.
- 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.
Frequently asked questions
How long does Baked Mediterranean Shakshuka with Feta and Fresh Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Mediterranean Shakshuka with Feta and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Mediterranean Shakshuka with Feta and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mediterranean Shakshuka with Feta and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mediterranean Shakshuka with Feta and Fresh Herbs?
Mediterranean brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
