Tunisian Baked Eggs (Shakshuka)

Share this recipe!

Prep 35minBake 12-18minMakes 6 serves

Nestled in an aromatic, slightly spicy tomato and capsicum sauce and topped with tangy yoghurt, these baked eggs, originally from Tunisia, make for a wonderful centre-of-the-table brunch dish. Serve with pita bread and let everyone help themselves.


1 tablespoon (20ml/¾fl oz) olive oil
2 red capsicum, deseeded, cut into thin strips
1 red onion, halved, sliced
1 teaspoon ground cumin
½ teaspoon dried chilli flakes
2 x 400g (14oz) cans diced tomatoes
Salt and freshly ground black pepper
6 x 60g (2oz) eggs, chilled
200g (7oz) Greek-style natural yoghurt
1 garlic clove, crushed
2 teaspoon fresh lemon juice
½ cup coriander leaves, to serve
Pita bread, to serve


    1. Preheat oven to 220ºC/425°F (200ºC/400°F fan-forced). Heat the oil in a medium frying pan or saucepan and cook the capsicum and onion over medium heat for 15 minutes, stirring occasionally, or until tender. Add the cumin and chilli flakes and cook for a further 1 minute or until aromatic. Add the tomatoes, bring to a simmer and cook for 10 minutes or until reduced to a good sauce consistency. Season with salt and pepper.
    2. Spread the sauce over the base of a shallow 1.5 litre capacity (6 cup/2pt 10fl oz) ovenproof dish. Use the back of a spoon to make 6 indents in the sauce. Crack the eggs, one at a time, into a small dish and then gently slide into the indents, taking care not to break the yolks. Combine the yoghurt, garlic and lemon juice and spoon half of this mixture around the eggs, in about 6 spoonfuls. Reserve the remaining yoghurt mixture for serving.
    3. Bake for 12-18 minutes (see Baker's Tips) or until the eggs are just cooked but still soft in the centre. Serve immediately sprinkled with pepper and coriander, and accompanied by the reserved yoghurt mixture and pita bread.

    Baker's Tips

    • If using an ovenproof frying pan, you can make the sauce and then bake the eggs in the same pan.
    • The baking time of the eggs will depend on the pan or dish you are using and the temperature of the sauce when you first added them.
    • These baked eggs can also be baked in 6 individual 185 ml (¾ cup/6½fl oz) ovenproof dishes or ramekins. Divide the sauce between the dishes, make an indent in each and add an egg. Top with a spoonful of yoghurt and bake for 12-15 minutes or until the eggs are just cooked but still soft in the centre.

    This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch.

    CLICK HERE for more Bakeproof recipes.

    Photography by Alan Benson.