Baked Eggs, Tomatoes & Chiles (Shakshuka)

This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

Prep/Cook Time: 1:30 Hours, Servings: 4

Ingredients

• 3 cloves garlic, divided
• 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh parsley, plus more for garnish
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 large green chiles, such as Anaheim, finely chopped
• 1 teaspoon ground cumin
• ⅓ cup chopped fresh basil
• ½ cup crumbled feta cheese
• 4 large eggs
• Hot sauce for serving

Directions

1. Preheat oven to 450°F.
2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
5. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.