Tuesday, September 4, 2018

Shashuka: The Best Baked Eggs Ever

I had the best shashuka on a trip to Israel a few years back and I've always wanted to recreate the dish! I love how simple yet flavorful it is, the aroma of the tomatoes and spiciness with every bite is simply delicious and everything I crave for and more!

A quick google search would land you on a New York Times recipe, which I recreated minus the feta because y'all know how I feel about cheese. I bought this cast iron skillet on Amazon when they had a 50% off deal and figured my shashuka would be amazing in it (plus it'd be great for my future steaks too)!

Here's the recipe below, I cut everything in half to make 3 eggs instead of the 6 eggs serving. Enjoy and please tag me if you make the dish, I'd love to see it!


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  •  teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  •  Chopped cilantro, for serving
  •  Hot sauce, for serving


  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Original recipe from The New York Times