Baked Shakshuka with Roasted Cherry Tomatoes and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant North African-inspired brunch of eggs baked in a spiced tomato sauce, topped with crumbled feta and fresh herbs for a comforting and colorful meal. This Mediterranean-inspired brunch recipe (mediterranean brunch), ready in about 40 minutes, combines cherry tomatoes, olive oil, onion 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 280 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

• 300 g cherry tomatoes
• 2 tbsp olive oil
• 1 small, finely chopped onion
• 1 small, diced red bell pepper
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 200 g canned crushed tomatoes
• 4 large eggs
• 100 g crumbled feta cheese
• 2 tbsp chopped fresh parsley
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 300 g cherry tomatoes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until tomatoes burst and caramelize.
2. Step 2: While tomatoes roast, heat remaining 1 tbsp olive oil in an ovenproof skillet over medium heat. Add 1 small finely chopped onion and 1 small diced red bell pepper; sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, and 1/4 tsp cayenne pepper to the skillet. Cook, stirring, for 1 minute until fragrant.
4. Step 4: Stir in 200 g canned crushed tomatoes and roasted cherry tomatoes with their juices. Simmer the sauce for 5 minutes until slightly thickened. Season with salt and black pepper to taste.
5. Step 5: Make 4 small wells in the sauce and carefully crack 4 large eggs into them. Transfer the skillet to the preheated oven and bake for 8-10 minutes until egg whites are set but yolks remain runny.
6. Step 6: Remove from oven and sprinkle 100 g crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve immediately with crusty bread or pita.