Individual shakshouka baked eggs
This classic Middle Eastern breakfast dish features eggs in a bright, fragrant, mildly spicy tomato sauce that’s usually served with challah or pita to soak up everything on your plate. This version transforms the one-skillet dish into individual portions that are baked in the oven. The goal is to cook the eggs until the whites are set but the yolk is still runny so that it can mingle with the flavorful sauce. The serrano chile brings heat to the sauce, but you can omit it if you would prefer a milder shakshouka. The feta cheese adds a salty, creamy bite.
2 tsp(s), divided
2 medium, finely diced
Sweet red pepper(s)
½ large, diced
1 clove(s), large, minced
½ average, seeded, finely chopped
Canned tomato paste
Canned diced tomatoes
14½ oz, petite-variety
1 tbsp(s), leaves, chopped (plus extra for garnish)
Crumbled feta cheese
- Place oven rack in middle of oven. Preheat oven to 350°F. Coat a 12-hole standard muffin pan with cooking spray.
- Heat 1 tsp oil in large nonstick skillet over medium-high heat; add shallots and red pepper. Reduce heat to medium; sauté, 3 minutes. Add garlic and serrano; sauté, 1 minute. Add tomato paste, cumin, cinnamon and salt; stir to combine. Add diced tomatoes; simmer, stirring occasionally, until sauce is just thickened, 5 minutes. Stir in oregano; remove from heat. Spoon 1/4 cup tomato sauce into each hole; sprinkle 2 teaspoon feta into each hole.
- Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake until whites are just set, 15 minutes.
- To serve, use a large soup spoon to scoop eggs out of muffin pan and place on individual plates or a serving platter. Serve with freshly ground black pepper and chopped oregano, if desired.
- Serving size: 1 baked egg and 1/4 c sauce