Thokohmakan

Baked Eggs Tagine [Stove-top Recipe]

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Who here loves baked eggs? Here’s our take on Shakshuka – a popular and super delicious Mediterranean/Middle Eastern dish! 

While Shakshuka is said to originate from Tunisia, it is popular in many parts of the Middle East (and all over the world, really). Shakshuka is essentially eggs baked with tomato sauce, capsicum, and spices such as cumin and paprika. 

For our version, we added Lily’s Homemade Classic Italian sausages as well as smoked bacon strips. 

A comforting dish

This dish is such a comforting and hearty dish. It makes for the perfect brunch on a weekend! You get lovely tangy tomato sauce, with some heat from the spices. This dish is best eaten with some crusty bread to dip into the runny yolk and sauce. 

  • Our tagine

We cooked this dish with our tagine, but any cast iron pan or casserole should work too. The dish is usually finished in an oven to bake eggs, but ours worked just fine over the stove and covered with the tagine lid. 

And of course – feel free to omit the meat to make it vegetarian. 

PS: We really enjoyed Lily’s Homemade Classic Italian sausages. They were juicy, firm and well-seasoned. We liked that they did not have any “chemical” taste. As the sausages were made for the owners’ daughter, they are made with premium pork shoulder with no MSG, and less salt (the reason we bought them!). We’ll definitely buy them again! Check them out here. #nontsponsored 

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Key Steps in Pictures

  • Let sauce reduce
  • Make indentations…
  • …. and crack eggs into ’em.
  • Cook with lid on for 5-8 mins
Baked Eggs Tagine [Recipe]
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Baked Eggs Tagine [Recipe]

Recipe by ThoKoh MakanCourse: Breakfast, LunchCuisine: MediterraneanDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes

Here’s out take on the popular Middle Eastern/Mediterranean baked eggs dish – shashuka.

Ingredients

  • 2 sausages 

  • 50g bacon strips (smoked or otherwise)

  • 4 eggs 

  • 1 tsp olive oil

  • Aromatics

  • 4 garlic cloves, minced 

  • 1/2 large yellow onion, diced 

  • Sauce

  • 1 capsicum, diced 

  • 1 fresh tomato, diced

  • 400g canned chopped tomatoes 

  • 6 tbsp tomato puree (160g) 

  • Spices

  • 1  tsp ground cumin

  • 1/2 tsp paprika powder

  • 1/2 tsp dried thyme leaves

  • 1/2 tsp chilli flakes

  • 4 tsp sugar, or adjust to taste 

  • 1 tsp salt, or adjust to taste

  • 1/2 tsp pepper, or adjust to taste 

  • a pinch of cayenne powder (optional)

  • chopped coriander leaves, for garnish 

Directions

  • Cook sausages and bacon
  • In a skillet or tagine, fry bacon strips until brown and crispy. You may omit olive oil, as bacon already contains oil. Remove bacon when done.
  • With the remaining oil in the skillet, fry sausages until cooked. Remove when done.
  • Cut both bacon and sausages into bite-sized pieces. 
  • Cook sauce
  • Saute onion, garlic, and capsicum in the same skillet until soft and onions turn translucent.
  • Add the diced fresh tomato, chopped tomatoes, and tomato puree. Mix well.
  • Add ground cumin, paprika powder, thyme leaves, chilli flakes, sugar, salt, and pepper. Mix well.
  • Turn down to medium heat, and let it simmer for 8-10 minutes until the sauce reduces.
  • Taste and make adjustments if necessary. Add bacon and sausages. Mix well.
  • Bake eggs
  • Make four indentations in the tomato mixture, and crack an egg into each indentation. Sprinkle some salt and pepper on the eggs.
  • Cover with lid and cook for 5-8 minutes, until egg whites are cooked but the yolks are still runny (or to your own preference).
  • Once done, turn off heat. Finish with some coarse salt, pepper and coriander leaves. Serve! 

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