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Individual shakshouka baked eggs
1
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
12
Difficulty
Easy
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.
Ingredients
Cooking spray
6 spray(s)
Olive oil
2 tsp(s), divided
Shallots
2 medium, finely diced
Red bell pepper
½ large, diced
Garlic
1 clove(s), large, minced
Serrano chile
½ average, seeded, finely chopped
Canned tomato paste
1 tbsp(s)
Ground cumin
½ tsp(s)
Ground cinnamon
¼ tsp(s)
Kosher salt
⅛ tsp(s)
Canned diced tomatoes
14½ oz, petite-variety
Fresh oregano
1 tbsp(s), leaves, chopped (plus extra for garnish)
Crumbled feta cheese
½ cup(s)
Raw egg
12 large