You guys absolutely loved my Shakshuka and Baked Eggs recipes so it just makes sense to me to combine these 2 well-loved breakfast items and create the ultimate breakfast for you. And let’s face it, most of us, including myself, are too indecisive at times to choose.

If you have never hear of these two breakfast dishes before, let me break it down for you!

Shakshuka is a one-pan dish of eggs poached in a chunky spiced tomato sauce that is widely popular in North Africa and Middle Eastern countries. While Baked Eggs, or Eggs en Cocotte, is a French breakfast dish of eggs slow cooked in a mixture of cream and cheese. The amalgamation of these two is a delicious dish of runny eggs cooked in a creamy and spicy tomato sauce.

It’s also a great way to use up any left-over vegetables or tomato sauce you have on hand.

Ingredients

4 eggs
1/2 can of diced tomatoes
1/4 – 1/2 red bell pepper (capsicum), finely diced
1/2 onion, finely diced
2 garlic cloves, minced
1/2 tbsp smoked paprika
1/2 tbsp onion powder
2-3 tbsp heavy cream
chilli flakes, to taste
feta cheese, crumbled
bread slices, toasted

Method

Prepare oven to 180C / 350F.

In a pan over medium heat with a bit of oil, saute the garlic, onion and red bell pepper together for 5 minutes or until tender. Add the canned tomatoes, spices and season to taste. Continue to simmer until everything is cooked through.

Divide the Shakshuka mixture into 2 ramekins, followed by the eggs, cream and cheese.

Place the ramekins into a large tall baking dish and fill the baking dish halfway up the ramekins with boiling water. Bake at 180C / 350F for 16-18 minutes for desired doneness of eggs. Meanwhile toast your bread slices.

Once done, top with parsley and salt. Serve with toasted bread.