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Breakfast recipe · from the recipe book

Shakshuka-Style Egg and Pepper Breakfast Bake

Eggs baked into a smoky cumin-spiced tomato, pepper and chickpea sauce under a crunchy sesame-sunflower-style seed crust, with tangy feta.

Shakshuka-Style Egg and Pepper Breakfast Bake

Ingredients

  • 1½ tbsp20 gOlive oildivided
  • 1 medium110 gYellow oniondiced
  • 2 medium240 gRed bell pepperdiced
  • 1 medium200 gZucchinidiced
  • 3 cloves9 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 8 large400 gEggs
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 3 tbsp20 gPlain dry breadcrumbs
  • 1½ tbsp15 gSesame seeds
  • 3 tbsp25 gPumpkin seeds (pepitas)roughly chopped
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Dice the onion, bell pepper and zucchini, mince the garlic, crumble the feta and chop the parsley and pumpkin seeds.
  2. Make the seed crust: in a small bowl, toss the breadcrumbs, sesame seeds and pumpkin seeds with one quarter of the olive oil. Set aside.
  3. Heat the remaining three quarters of the olive oil in a large oven-safe skillet over medium heat. Cook the onion, bell pepper and zucchini for 8 minutes until soft.
  4. Stir in the garlic, cumin, smoked paprika and red pepper flakes for 1 minute, then stir in the tomato paste for 1 minute.
  5. Add the canned tomatoes and chickpeas and simmer 10 minutes until thickened. Stir in the spinach until wilted and season with the salt and black pepper. (If your skillet isn't oven-safe, move the sauce to a 9x13-inch baking dish.)
  6. Make 8 wells in the sauce and crack one egg into each. Scatter the feta around the eggs, then sprinkle the seed crust over the sauce, avoiding the yolks.
  7. Bake 15 to 20 minutes until the whites are set, the yolks are firm, the eggs reach 160°F (71°C) and the crust is golden.
  8. Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Egg, Gluten, Sesame. Some brands contain soy.

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

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