Eggs are a great source of nutrition, one large egg containing 6 grams of protein and an array of vitamins and minerals. This wonderful baked egg rendition of a North African version of Shakshuka (aka Chakchouka), is a perfect one-pot dish for any meal…breakfast, lunch or dinner. And it’s low carb to-boot!
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Mediterranean Baked Eggs vs. Shakshouka (aka Chakchouka)?
There are a number of versions of this type of egg dish, from the Latin American Huevos Rancheros to the Tunisian Shakshouka. The Tunisian version of this egg and vegetable dish is traditionally served in a cast iron pan with crusty bread to mop up the sauce.
The recipe below started with the vegetables that I had on hand, then added the harissa spice blend and cumin as the primary spices, and baked the eggs in the simmering ragout in a hot oven.
There are endless variations to this dish, depending on the vegetables and spices you like. My family was quite pleased with this version, which I am calling Mediterranean Baked Eggs.
Mediterranean Baked Eggs
Other Easy Egg Recipes for Breakfast, Lunch or Dinner
Like many of you, I enjoy eggs for dinner almost as often as for breakfast! Here are a few of my favorites:
Recipe for easy Baked Eggs with Harissa
Mediterranean Baked Eggs
- 2 Tablespoons Olive oil
- ½ Large onion chopped
- 3-4 cloves garlic
- 7-8 oz. can roasted peppers
- 5-6 mushrooms sliced
- 8 oz can diced tomatoes
- 2 Teaspoons ground cumin
- 1 Tablespoon harissa sauce
- 2 Tablespoons fresh parsley chopped
- 4 large eggs
- Salt & Pepper to taste
- Preheat oven to 400° F.
- In a large (about 8 inch) cast iron skillet, heat oil over medium-high heat. Add onions and cook until softened and caramelized, about 5 minutes.2 Tablespoons Olive oil, 1/2 Large onion
- Add garlic and cook for about 30 seconds. Add roasted peppers, mushrooms and tomatoes and cook until soft and thoroughly mixed in with onions. Add cumin and harissa and simmer everything together 5-10 minutes3-4 cloves garlic, 7-8 oz. can roasted peppers, 5-6 mushrooms, 8 oz can diced tomatoes, 2 Teaspoons ground cumin, 1 Tablespoon harissa sauce
- Remove pan from heat and stir in parsley. Taste and season with salt and more harissa, if desired.2 Tablespoons fresh parsley, Salt & Pepper to taste
- Spread the tomato mixture evenly over the bottom of the cast iron pan.
- Make 4 shallow wells in the mixture and gently crack 1 egg into each well, being careful not to break yolks. Season to taste with salt and pepper4 large eggs
- Bake for 10 to 12 minutes, until eggs are barely set. Eggs can overcook quickly so check them often and remove from oven when they still look a little underdone as they will continue to cook in the hot mixture (known as a ragout).
- Sprinkle with parsley if desired and serve immediately
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