Easy Baked Shakshuka with Fennel and Goat Cheese

Try this simple and gluten free recipe for your next brunch party! This vegetarian recipe uses flavorful fennel and goat cheese in addition to the popular tomato base!

Course Breakfast, Main Course
Cuisine Mediterranean


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion diced
  • 1 bulb fennel chopped
  • 2 cloves garlic crushed
  • 1 teaspoon smoked paprika ground
  • 1 1/2 teaspoons cumin ground
  • 1 28 ounce can diced tomatoes no salt added preferred
  • 6 large eggs
  • 2 ounces goat cheese crumbled or sliced
  • 1 tablespoon fresh rosemary chopped


  1. Preheat oven to 400 degrees Farenheit.

  2. In a 10" (or larger) cast iron skillet, heat olive oil on medium heat. Saute the onions and and fennel cook until softening, about 5-7 minutes.

  3. Stir in garlic and spices and cook for an additional minute to make aromatic.

  4. Add the tomatoes and bring to a simmer. Cook until the liquid thickens, up to 10 minutes. Crack the eggs over the pan and distribute evenly over the pan (can do 5 eggs around the edge and 1 egg in the middle).

  5. Sprinkle the goat cheese and rosemary on top. Slowly transfer the dish to the oven. Bake for up to 10 minutes or until the middle of the eggs are set. *Check at the 5 minute mark if you prefer runny eggs. For harder, cooked eggs cook a little longer than 10 minutes.

  6. Top with additional fresh rosemary or other herbs.

Recipe Notes

For this recipe, I cooked the eggs longer to prevent foodborne illness due to my pregnancy.  If you prefer runny eggs, cook for 5-10 minutes in the oven. This recipe can also be cooked above on the stovetop. Just cover the pan with a lid and continue simmering for 10 minutes or longer.