Easy Roasted Tin Shakshuka Recipe | 5 Hot Delicious Ideas

Say hello to your new favorite easy meal — the easy roasted tin shakshuka recipe! Shakshuka is a flavorful dish made with spiced tomatoes and soft-baked eggs, all cooked together in one cozy pan.

Whether you’re a beginner or just looking for a no-fuss dinner idea, this simple roasted tin shakshuka will have you feeling like a kitchen rockstar in no time.

Ingredients for Roasted Tin Shakshuka

Before we start making this easy roasted tin shakshuka, let’s gather everything we need! Having your ingredients ready will make cooking super fun and easy.

Fresh Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley, chopped (for topping)

Pantry Staples You Might Already Have

• Olive oil
• Canned diced tomatoes
• Spices like paprika and cumin

These simple pantry items make this simple roasted tin shakshuka perfect for busy nights!

Ingredient Tips for Best Flavor

• Use good-quality canned tomatoes for rich flavor.
• Fresh farm eggs give you the best baked eggs shakshuka experience.
• A little sprinkle of feta cheese or goat cheese on top is a fun extra!

Why Fresh Herbs Matter

Chopped parsley or cilantro adds a burst of freshness at the end. Fresh herbs really brighten the whole dish and make your Mediterranean baked eggs recipe pop!

Step-by-Step Guide

Now that you have your ingredients, let’s get cooking! This roasted tin shakshuka recipe is simple enough for beginners and tasty enough for everyone.

Preheat and Prep

• Preheat your oven to 400°F (200°C).
• Lightly grease a roasting tin or oven-safe dish with olive oil.

Sauté the Base

• In a pan, heat 1 tablespoon olive oil over medium heat.
• Add diced onion and red bell pepper. Sauté until soft, about 5 minutes.
• Stir in the minced garlic, paprika, cumin, and chili flakes. Cook for another minute.

Add Tomatoes and Season

• Pour in the diced tomatoes (with their juices).
• Season with salt and pepper to taste.
• Let the mixture simmer for 5 minutes so the flavors come together.

Assemble in the Tin

• Spread the tomato mixture evenly in your roasting tin.
• Make 4 little wells in the sauce with a spoon.
• Carefully crack 1 egg into each well.

Bake to Perfection

• Place the roasting tin in the oven.
• Bake for about 10–12 minutes until the egg whites are set but the yolks are still a little runny.
• For firmer eggs, bake a few extra minutes.

Garnish and Serve

• Sprinkle chopped parsley over the top.
• Add extra salt, pepper, or crumbled cheese if you like.
• Your easy roasted tin shakshuka is ready to enjoy!

Health Benefits

Not only is this easy roasted tin shakshuka super tasty, but it’s also packed with good-for-you ingredients. Let’s talk about why this dish is a smart pick for your meals!

Packed with Protein

Eggs are the shining stars in this baked eggs shakshuka. They’re loaded with protein, which helps you feel full and keeps your body strong. Having a plate of shakshuka can give you the energy you need to power through your day without weighing you down.

Full of Vitamins and Antioxidants

Tomatoes aren’t just there for their bright, tangy flavor. They’re packed with vitamin C and lycopene, a powerful antioxidant that’s great for your body. The red bell peppers bring even more vitamin C to the party. These colorful veggies make every bite of your green roasting tin shakshuka a little boost of goodness.

Heart-Healthy Ingredients

Another reason to love this Mediterranean baked eggs recipe is the olive oil. It’s full of healthy fats that help protect your heart. Using good olive oil doesn’t just add rich flavor—it also gives you a healthier meal without any extra effort.

Low-Carb, High Flavor

If you’re looking for a dish that’s flavorful without piling on the carbs, this simple roasted tin shakshuka totally delivers. It’s a great choice whether you’re keeping an eye on carbs or just want a lighter, feel-good meal.

Tips for Achieving the Best Results

Making the perfect easy roasted tin shakshuka isn’t hard, but a few simple tricks can really take it to the next level. Let’s make sure your dish comes out amazing every time!

Use Fresh, Quality Ingredients

The fresher your veggies, the better your roasted tin shakshuka will taste. Try to grab ripe tomatoes, sweet peppers, and good-quality eggs. Trust me, it makes a big difference.

Don’t Overcook the Eggs

The trickiest part of making baked eggs shakshuka is getting those eggs just right. Keep an eye on them in the oven. You want the whites to be set, but the yolks still soft and creamy. If you like your eggs firmer, just bake a few minutes longer.

Season as You Go

Layering flavors is key. Season your veggies while they sauté, then taste your tomato sauce before adding the eggs. A little extra pinch of salt or pepper can make everything pop.

Add Toppings for Extra Flavor

Fresh herbs like parsley or cilantro brighten the dish. You can also sprinkle some feta cheese or a little bit of spicy harissa sauce on top to give your shakshuka recipe a bold kick.

Variations of Roasted Tin Shakshuka

One of the best things about easy roasted tin shakshuka is how easy it is to make it your own. You can switch up ingredients depending on what you like—or what you have on hand!

Try a Green Version

Instead of red peppers and tomatoes, load your green shakshuka with spinach, kale, zucchini, and green chilies. It’s fresh, different, and still packed with flavor.

Make It Cheesy

Want your simple roasted tin shakshuka even more comforting? Add shredded mozzarella, goat cheese, or crumbled feta before baking. Melty cheese makes everything better!

Add More Spice

If you love heat, don’t be shy with the chili flakes. You can also stir a little harissa or smoked paprika into the sauce for a fiery twist. Your shakshuka recipe ottolenghi style will have a lot more punch!

Swap the Protein

Sometimes, people like to add cooked chorizo, sausage, or even chickpeas for extra protein. This can turn your baked shakshuka for one into a full-on hearty dinner.

Common Mistakes to Avoid

Even though easy roasted tin shakshuka is simple to make, there are a few common mistakes that can sneak up on you. Let’s make sure your dish comes out just right!

Overcooking the Eggs

One of the biggest mistakes is leaving the eggs in the oven too long. If you’re aiming for soft, slightly runny yolks, keep a close watch during the last few minutes. Once the whites are set, it’s time to pull the tin out.

Skipping the Simmer Time

When making your tomato base, don’t rush it! Giving the tomatoes a few minutes to simmer helps all the flavors blend together. It’s the secret to a rich, saucy shakshouka main ingredients base that tastes amazing.

Not Seasoning Enough

Tomatoes and eggs both need a little help to really shine. Always taste your tomato sauce before baking. A little extra salt or spice can turn your easy roasted tin shakshuka from good to absolutely delicious.

Using the Wrong Pan

If your roasting tin or oven-safe dish is too big, your sauce might spread too thin and dry out. Try to use a smaller tin that lets the sauce stay cozy around the eggs, keeping everything moist and flavorful.

Serving Suggestions

Now that you’ve made your amazing roasted tin shakshuka, it’s time to serve it up! This dish can be super flexible depending on when and how you want to enjoy it.

Perfect for Breakfast, Lunch, or Dinner

Easy roasted tin shakshuka isn’t just for breakfast! It’s hearty enough for lunch or a light dinner too. Pair it with a simple side salad, and you’ve got a balanced meal ready to go.

What to Serve With It

Here are a few ideas to round out your plate:

• Crusty bread or pita to soak up that delicious sauce
• A simple green salad with lemon dressing
• A dollop of Greek yogurt for a creamy, cooling topping

A warm, buttery piece of bread dipped into your baked eggs shakshuka? Pure heaven!

Make It Fancy

If you’re serving guests, sprinkle some crumbled feta on top, add a few olives on the side, and drizzle a little extra olive oil over everything. It’ll look super fancy without any extra hard work.

Storing & Reheating

Leftovers? No problem! Easy roasted tin shakshuka stores and reheats like a dream, so you can enjoy it all over again.

How to Store It Properly

After your roasted tin shakshuka cools down, transfer it to an airtight container. It’ll stay fresh in the fridge for about 3 to 4 days. If you have a lot leftover, you can even store individual portions to make reheating super simple.

Best Way to Reheat

When you’re ready to eat, you’ve got two easy options:

• Microwave: Place a portion on a microwave-safe plate. Heat it in short bursts, about 30 seconds at a time, until warmed through. Be careful not to overcook the eggs!
• Oven: Preheat your oven to 350°F (175°C). Place the shakshuka in an oven-safe dish, cover with foil, and warm for about 10 to 12 minutes.

No matter which way you reheat it, your baked shakshuka for one will still be just as tasty!

Can You Freeze Shakshuka?

You can freeze the tomato base without the eggs! Just cool it completely, pop it in a freezer-safe bag or container, and freeze for up to 2 months. When you’re ready, thaw it, heat it up, and add fresh eggs before baking.

Conclusion

Easy roasted tin shakshuka is the ultimate one-pan wonder! It’s quick, simple, and packed with bold, hearty flavors. Whether you’re cooking for yourself or feeding a crowd, this dish is always a winner.

With its cozy tomato base, perfectly baked eggs, and fresh toppings, this simple roasted tin shakshuka brings comfort and excitement to your table. Plus, it’s easy to customize, easy to store, and even easier to love.

Next time you’re wondering what to make for breakfast, lunch, or dinner, give this roasted tin shakshuka recipe a try. You’ll be amazed how something so easy can taste so amazing!

FAQ

You might still have a few questions about easy roasted tin shakshuka, and that’s totally okay! Let’s answer some of the most common ones.

Why do Jews eat shakshuka?

Shakshuka has become a popular dish among Jewish communities, especially in Israel. It’s simple, affordable, and full of comfort — perfect for sharing at big family meals or casual gatherings.

Is shakshuka Israeli or Arab?

Shakshuka actually has Arab roots! It started in North Africa, then traveled to Israel where it became a beloved everyday dish. No matter where it’s made, the love for roasted tin shakshuka is universal.

Is shakshuka healthy?

Yes! This shakshuka recipe is packed with veggies, healthy fats, and protein. It’s a super balanced meal that’s both satisfying and good for you. Plus, you can tweak it to fit whatever diet you’re following.

What is the difference between shakshuka and Menemen?

Both are delicious, but they’re a little different. Shakshuka bakes the eggs on top of the sauce without stirring, while Menemen (a Turkish dish) scrambles the eggs into the tomato mixture. Both are worth trying if you love baked eggs shakshuka!

Can Jews eat scrambled eggs?

Yes! Scrambled eggs are kosher and perfectly fine for Jewish diets. That’s why dishes like shakshuka recipe ottolenghi versions are so popular in Jewish homes.

What is shakshuka called in English?

Honestly, it’s still called shakshuka! There’s no direct English translation. It basically means “a mixture” — a perfect name for this rich, saucy, egg-topped dish.

Easy Roasted Tin Shakshuka Recipe (One-Pan Mediterranean Magic!)

Recipe by Calven ArlithCourse: Breakfast, Lunch, DinnerCuisine: Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories per serving

220

kcal

Total time

35

minutes

This easy roasted tin shakshuka recipe features juicy tomatoes, fresh veggies, and perfectly baked eggs, all roasted together for a flavorful, cozy meal.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 (14-ounce) can diced tomatoes

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon chili flakes (optional)

• Salt and pepper, to taste

• 4 large eggs

• Fresh parsley, chopped (for garnish)

• Crumbled feta cheese (optional)

Directions

• Preheat your oven to 375°F (190°C).
• In a roasting tin, drizzle olive oil and add chopped onions, garlic, and diced peppers. Toss to coat.
• Roast the veggies for about 10 minutes until softened.
• Stir in the diced tomatoes, smoked paprika, cumin, chili flakes, salt, and pepper.
• Create 4 little wells in the sauce and carefully crack an egg into each one.
• Return the tin to the oven and bake for 10–15 minutes, or until the egg whites are set but yolks are still soft.
• Garnish with fresh parsley and crumbled feta before serving.

Notes

• For a spicier version, add extra chili flakes or a spoonful of harissa.
• If you like firmer eggs, bake for an extra 3–5 minutes.
• You can swap in spinach or kale for a green twist on the classic roasted tin shakshuka.
• This recipe works great with fresh tomatoes if you have them!

Share Your Experience

Have you tried making this easy roasted tin shakshuka? I’d love to hear how it turned out for you!
Did you go classic, or add your own twist like extra veggies, cheese, or spices? Every kitchen adventure makes this dish even more special.

Feel free to leave a comment, share your photos, or tag your version online. Your take on this roasted tin shakshuka recipe might just inspire someone else to give it a try!