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Eggs Baked in Tomato with Fennel and Feta

  • Meals
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5/5 - 6 Ratings
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Prep Time 5-10 minutes
Cook Time
Serving Yield 6 servings

These Eggs Baked in Tomatoes with Fennel & Feta are a delicious spin on traditional shakshuka. Serve it with grilled bread for a delicious brunch dish that’s perfect for the holidays.

By: Platings and Pairings


  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 28-ounce can whole plum tomatoes with juices
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • Juice of 1 lemon
  • 6 Pete and Gerry’s Organic Eggs
  • Chopped fresh parsley, for garnish
  • Grilled or toasted bread of your choice, for serving


Step 1

Preheat oven to 375F. Heat olive oil in a large skillet over medium heat. Add onion and fennel. Cook, stirring occasionally until softened, about 10 minutes. Add garlic, cumin, and paprika, and cook 1-2 minutes or until fragrant.

Step 2

Add tomatoes and juices and season with salt and pepper. Bring up to a simmer while breaking tomatoes apart. Simmer until thickened, about 10 minutes. Stir in feta and lemon juice.

Step 3

Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes (yolks will still be slightly runny). Garnish with fennel fronds and chopped parsley. Serve warm with bread.


Want to make things even easier? You can make the tomato mixture a couple days ahead of time. When you’re ready to serve, heat it in the 375-degree oven for 15 minutes before adding the eggs on top and baking for an additional 10 minutes. It’s a super easy way to have a delicious and impressive breakfast dish on the table.

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Frances Andree Jean Cruz

November 18, 2018

nice recipe, too rich for me. is it save to eat egg yolks uncooked.

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1 Reply

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November 19, 2018

This is definitely a pretty rich dish, but you can always eliminate the cheese and bread for a lighter meal if you'd like, Frances. We can't recommend that you eat the yolks raw, but as long as you allow the whites to fully cook in the oven for 7-10 minutes (see step 3), you can definitely leave the yolks a bit runny. We hope this helps!

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