How to make a one-pan shakshuka-style baked eggs casserole for meal prep
This one-pan shakshuka-style baked eggs casserole is a bright, hands-off meal-prep dish that keeps well and reheats beautifully. It combines a spiced tomato-pepper base with eggs baked all at once so you get layered flavor and easy portioning for breakfasts or lunches.
Step 1: Gather ingredients and equipment
Collect 8 large eggs, 2 tablespoons olive oil, 1 large onion (about 200 g) finely chopped, 2 bell peppers (about 400 g) diced, 4 cloves garlic minced, 1 can (14 oz / 400 g) crushed tomatoes, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon red pepper flakes (optional), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup crumbled feta (optional), 2 tablespoons chopped parsley, and a 12 x 8 inch (30 x 20 cm) ovenproof skillet or baking dish. Having everything measured and ready speeds the process and keeps flavors balanced.
[Illustration: ingredients laid out on a counter: eggs, tomatoes, peppers, spices, olive oil, skillet]
Step 2: Preheat oven and prep produce
Preheat the oven to 375°F (190°C). Peel and finely chop the onion, dice the peppers into roughly 1/2-inch pieces, and mince garlic. Preheating ensures even baking of eggs and quick oven finish while the sauce simmers.
[Illustration: oven dial set to 375°F with chopped onion and diced peppers on a board]
Step 3: Sauté aromatics and peppers
Heat 2 tablespoons olive oil in the skillet over medium heat. Add the onion and cook 5 minutes until translucent, then add peppers and cook 6–8 minutes until softened. Stirring and softening the vegetables first builds a sweet base and prevents raw chunks in the final bake.
[Illustration: skillet with translucent onions and soft diced peppers sizzling]
Step 4: Add garlic and spices
Stir in 4 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon red pepper flakes; cook 1 minute until fragrant. Spices bloom in hot oil and release aroma—this step deepens the tomato base flavor.
[Illustration: spices being added to sizzling vegetables in skillet]
Step 5: Simmer with tomatoes
Pour in the 14 oz can crushed tomatoes, add 1 teaspoon salt and 1/2 teaspoon black pepper, and bring to a gentle simmer. Reduce heat and cook 8–10 minutes until the sauce thickens slightly. A concentrated sauce prevents watery casserole and helps eggs set evenly.
[Illustration: skillet with thickened red tomato-pepper sauce simmering]
Step 6: Create wells and add eggs
Use a spoon to make eight shallow wells in the sauce, spaced evenly. Crack one egg into each well. For a firmer yolk, space eggs slightly apart so heat circulates; for creamier yolks leave a bit more sauce around each egg. This layout ensures even baking and consistent portions.
[Illustration: skillet sauce with eight shallow wells each holding a raw egg]
Step 7: Bake until set
Transfer the skillet to the preheated oven and bake 12–16 minutes for runny yolks or 18–22 minutes for fully set yolks. If using a baking dish without a handle, transfer rimmed sheet for stability. Check at the earlier time to avoid overcooking—the residual heat continues to cook eggs after removing.
[Illustration: oven view with skillet inside, eggs gently bubbling in tomato sauce]
Step 8: Finish and portion for storage
Remove from oven, sprinkle 1/2 cup crumbled feta and 2 tablespoons chopped parsley over the top, and let cool 10 minutes. Portion into 6 airtight containers: each gets 1–2 eggs and proportionate sauce (use 6 for larger portions, 8 for smaller). Cooling slightly prevents condensation in lids and preserves texture.
[Illustration: casserole being portioned into meal prep containers with parsley garnish]
Step 9: Store and reheat properly
Refrigerate up to 4 days or freeze portions for up to 2 months (use freezer-safe containers). Reheat refrigerated portions covered in a 350°F (175°C) oven for 10–12 minutes or microwave on medium power in 60–90 second bursts until hot. Proper cooling and storage maintain safety and flavor for meal prep.
[Illustration: stacked meal prep containers, one open with reheated shakshuka-style eggs]
- For a dairy-free version skip the feta and stir 1 tablespoon olive oil over eggs before baking for richness.
- Add cooked chorizo, crumbled sausage, or roasted chickpeas to the sauce for extra protein and texture—add pre-cooked proteins when you add the tomatoes.
- Use fresh herbs like cilantro or basil at serving time for a brighter finish rather than cooking them into the sauce.
- If you prefer silkier eggs, remove the skillet at 12 minutes and tent with foil for 3–4 minutes; carryover heat will finish the yolks.
- To make it spicier, add 1–2 chopped fresh chilies with the peppers or 1 teaspoon harissa paste with the tomatoes.
- Label refrigerated containers with the date to track the 4-day safe-eating window.
- To reheat from frozen, thaw overnight in the refrigerator and reheat as directed to ensure even warming.
- Do not leave eggs or cooked tomatoes at room temperature for more than 2 hours to avoid bacterial growth.
- If reheating in a microwave, stir the sauce portion or rotate container to avoid cold spots that can harbor bacteria.
- Use an ovenproof skillet with a heat-safe handle or transfer to a baking dish—plastic handles can melt in the oven.
- Ensure eggs reach a safe hot temperature (steaming hot throughout) when reheating leftovers to reduce food-safety risk.
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