Baked Eggs with Tomatoes and Fennel

Breakfast, Mains, One Pot Wednesdays, Recipes

Baked Eggs with Tomatoes and Fennel

The perfect One Pot Wednesday meal when you’re craving breakfast for dinner, this baked-egg recipe is also great served a weekend brunch. It’s our spin on the popular dish known as shakshuka, which originated in North Africa. To mop up the spicy tomato sauce, accompany with grilled or toasted bread.

 

Baked Eggs with Tomatoes and Fennel

 

Ingredients

 

  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, thinly sliced, plus celery leaves for garnish
  • 1 fennel bulb, trimmed, cored and thinly sliced, plus fronds for garnish
  • 3 garlic cloves, minced
  • 1 Tbs. sweet smoked paprika
  • 1 Tbs. ground cumin
  • 1 Tbs. fennel seeds
  • 2 Tbs. tomato paste
  • 1 can (28 oz./875 g) whole peeled tomatoes
  • 1 can (28 oz./875 g) tomato puree
  • Kosher salt and freshly ground pepper
  • Juice of 1 lemon
  • 6 eggs
  • Flaky sea salt
  • Grilled or toasted bread for serving

Directions

 

1. Preheat an oven to 375°F (190°C).

 

2. In a wide, deep ovenproof sauté pan over medium heat, warm the olive oil. Add the onion, celery and fennel bulb and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic, paprika, cumin and fennel seeds and cook, stirring occasionally, until fragrant, about 2 minutes.

 

3. Add the tomato paste, whole tomatoes, tomato puree and a large pinch each of kosher salt and pepper. Cook, breaking the tomatoes apart with a wooden spoon, until the mixture comes to a simmer, about 10 minutes. Stir in the lemon juice and season with kosher salt and pepper. Gently crack the eggs on top of the tomato mixture.

 

4. Transfer the pan to the oven. Bake until the egg whites are set and yolks are still runny, about 10 minutes, or until done to your liking.

 

5. Sprinkle the eggs with flaky sea salt and a few grindings of pepper. Garnish with celery leaves and fennel fronds and serve with grilled bread alongside. Serves 6.

 

Williams Sonoma Test Kitchen

 

 

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Baked Eggs with Tomatoes and Fennel
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One comment about “Baked Eggs with Tomatoes and Fennel

  1. Deena

    This is the weirdest thing I ever cooked. I followed the recipe exactly, no substitutions. I ended up with a pan of tomato sauce with a few eggs floating around. The sauce was ok but would have been much better over a dish of fresh pasta. Maybe it would have worked better with fresh tomatoes, I don’t know but I don’t think I’ll try it.

    Reply

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