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Breakfast recipe · from the recipe book

Baked Shakshuka Rice with Eggs and Parmesan

Cumin-and-paprika tomato rice bakes tender under nests of jammy-set eggs, finished with a salty, golden Parmesan crust.

Baked Shakshuka Rice with Eggs and Parmesan

Ingredients

  • 1 cup200 gLong-grain white rice, dry
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1½ cups360 gWater
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 3 cups loosely packed90 gBaby spinach
  • 1 tbsp14 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 6 large300 gEggs
  • ⅓ cup grated40 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and have ready a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 6 minutes until soft.
  3. Stir in the garlic, cumin, paprika and red pepper flakes and cook 1 minute until fragrant.
  4. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, water, salt and black pepper and bring to a simmer.
  5. Stir in the rice and the spinach until the spinach wilts, then pour the mixture into the baking dish.
  6. Cover the dish tightly with foil and bake 35 minutes, until the rice is nearly tender and most of the liquid is absorbed.
  7. Uncover, make six wells in the rice with a spoon and crack one egg into each well.
  8. Sprinkle the Parmesan over the rice around the eggs and bake uncovered 12 to 15 minutes, until the whites are set and the eggs reach 160°F (71°C).
  9. Rest 5 minutes, scatter the parsley over the top and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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