Cast Iron Baked Eggs in Tomato Sauce (Shakshuka)


Last week I was going through one of those phases where I was craving breakfast for dinner. You know, when you start thinking about waffles and eggs and bacon. I love having breakfast for dinner, it’s the perfect excuse to get in a good brunch dish that you didn’t have time to make before work in the morning. Tired of having scrambled eggs all the time, I thought I’d make my own variation of “shakshouka” aka a dish consisting of a rich tomato sauce with onions, peppers and spices, topped with uncooked eggs and baked in an oven. Preferable in a cast iron skillet (my favorite!). It’s so easy and effortless and (bonus!) it’s all made in one pan. Talk about easy clean up. I definitely love that.


Shakshuka is actually a dish near and dear to my heart since I christened my oven/stove for the first time in this apartment with this dish (but a different recipe). For some reason I remember that recipe being a little more complicated than this one (especially since I made it up) and this one tasting a million times more amazing. Honestly, it’s odd to say, but it felt innately organic and intuitive putting this dish together. It just makes sense. And it works. Surprisingly and deliciously well. I’m sure there are a thousand different ways you could modify this to make it your own just depending on how you make your tomato-based sauce alone, but this particular one hit the nail right on the head for me. My favorite spontaneous finishing touches were adding in a whole round of goat cheese and topping the entire thing with some heavy cream prior to baking. Try it out and see for yourself. And don’t forget to pair it alongside a slice of your favorite loaf bread.


Cast Iron Baked Eggs in Tomato Sauce (Shakshuka)
  • 2 tablespoons olive oil
  • ½ medium onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon dried red pepper flakes
  • pinch of sea salt & black pepper
  • ¼ cup dry sherry or white cooking wine
  • One 15 oz can crushed Italian tomatoes
  • 6 eggs
  • 2 oz goat cheese
  • ¼ cup heavy cream
  • fresh basil & toasted rosemary bread, for serving
  1. In a 9-in cast iron pan, heat olive oil over medium heat. Add sliced onions, cooking for 5-6 minutes, until slightly translucent.
  2. Add the garlic, green bell pepper, paprika, cumin, red pepper flakes and salt, sautéing for another 7-8 minutes.
  3. Once the bell pepper starts to soften, add the dry sherry and sauté until the liquid is reduced, 2-3 minutes.
  4. Now it's time to add your tomatoes. Dump them onto the bell pepper/onion mixture and thoroughly stir. Bring up to a light boil, a little below medium heat. Let all the yummy juices combine for at least 10 minutes or so before you add the eggs. In the meantime, preheat your oven to 425 degrees F.
  5. Remove pan from heat and crack eggs one at a time on top of the sauce mixture. Crumble goat cheese all over the pan, and pour the cream on top. Bake in oven for 15-17 minutes, or until eggs are set.
  6. Top with fresh basil and serve with extra parmesan on top and some slices of bread!


  1. Meg says

    I saw this recipe on foodgawker and it looked so good, I had to make it for dinner tonight. It turned out so delicious I can’t believe I’ve never made anything like this before! I have to say though, your pictures are gorgeous and my pan came out of the oven looking like a gloppy mess. It tastes great so I don’t care!

    • thebakingbird says

      Oh my gosh, that makes me so happy to hear that! Thank you for being so motivated to try it and for the wonderful feedback! It’s always nice to have recipe testers! It doesn’t matter how it looks, as long as it tastes good. That’s my motto!

  2. says

    I stumbled upon your blog today. I baked this tonight for my little family of 4 and it was great. I wasn’t sure if it was still going to work without the sherry, but I skipped that ingredient because I didn’t have any. It was a great dish for a quick weeknight meal. Plus it was an excuse to use our garden pepper + basil. Looking forward to following your recipes. NOTE: I also substituted monterey cheese for the goat cheese and it still turned out amazing. Thanks for sharing!

      • Ritu Tripathi says

        Hey peeps I m from India tried this recipe exactly in the same way but I was not having cast iron pan so I tried on earthen pan & then I baked it in microwave. And here goat cheese is bit expensive so I did a slight change poured pasteurized butter and lots of cheese and added chilli flakes black pepper along with basil. It was my fathers birthday and he is crazy about eggs he was amazed with the new recipe So Thanks a ton to Pinterest and

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  4. Jenna says

    I’m making this tonight for the fourth time since I stumbled across this recipe – it is PERFECT in every way. Thank you!

    • thebakingbird says

      Oh my goodness, thank you for sharing! I’m so glad it turned out so well for you so many times! Happy cooking :)

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