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This recipe features fennel, plum tomatoes, feta cheese, and fresh parsley. This dish is topped with baked eggs. |
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Eggs Baked in Tomato with Fennel and Feta

  • Meals
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5/5 - 9 Ratings
Prep Time 5-10 minutes
Cook Time
Serving Yield 6 servings

These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka. Serve them with grilled bread for a delicious brunch dish that will make any morning feel special.

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

Nutritional Information

Servings: 6

Amount Per Serving: Calories 340, Fat Cal. 150, Total Fat 17g (26% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 1020mg (43% DV),  Total Carb. 31g (10% DV), Fiber 5g (20% DV), Sugars 9g, Protein 17g, Vitamin A (35% DV), Vitamin C (50% DV), Calcium (25% DV), Iron (20% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


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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October 30, 2020


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Elizabeth Donnelly

June 30, 2019

I think your yolks break too easily when flipping for an over easy'' But yours & country hen in mass. r the best!

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1 Reply

[email protected]

July 01, 2019

Hello Elizabeth. We're so glad you reached out to us. We're sorry to hear that the eggs seem to break easily when flipping over. Sometimes as hens age, the composition of their eggs changes and becomes more watery. This may account for some of the breakage. We'd be glad to check into this if you would be able to send us an email to: [email protected] Thanks for reaching out!

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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

[email protected]

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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