Spain on a Fork > All Recipes > Main Dishes > Basque-Style Baked Eggs Recipe | The Spanish Take on Shakshuka
All Recipes, Main Dishes / March 12, 2021

Basque-Style Baked Eggs Recipe | The Spanish Take on Shakshuka

These Basque-Style Baked Eggs are loaded with so many great flavors, they´re easy to make and done in about 30 minutes. Serve them for dinner next to a salad or even for breakfast with some roasted potatoes. Either way, always next to a crusty baguette to mop up all that beautiful goodness.

Basque-Style Baked Eggs Recipe
My favorite part about these baked eggs, is that you can use any vegetables you want. I went with the traditonal version of onion, garlic, bell pepper & tomatoes. But instead of using just one color of bell pepper, I used yellow, green & red. Giving this dish an even bigger pop of flavors.

Basque-Style Baked Eggs Recipe
At the end of the day, what really flavors this dish is the Sweet Smoked Spanish Paprika. The paprika is the back bone of this recipe, and it´s what really brings it all together. You can use other paprikas besides the Spanish one. But Spanish paprika has a deeper depth of flavors versus other paprikas.

Basque-Style Baked Eggs Recipe
TIPS & TRICKS to Make this Recipe: I used an oven-proof fry pan. If you don´t have one, just cook all your veggies in a regular fry pan. Then add into a casserole dish along with the eggs and then into the oven. In my oven, it took 8 minutes to bake the eggs. But every oven heats differently. So start checking after 7 minutes.

Basque-Style Baked Eggs Recipe

Key Ingredients & Cookware I used in this Recipe:

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make these Basque-Style Baked Eggs

5 from 2 votes

Basque-Style Baked Eggs Recipe

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion roughly diced
  • 3 cloves garlic thinly sliced
  • 1 yellow bell pepper finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 6 tomatoes finely grated 1 3/4 cup / 15 oz / 400 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 4 cage-free organic eggs
  • handful freshly chopped parsley
  • 1 Spanish guindilla
  • sea salt & black pepper


  1. Heat a large oven-proof fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in 1/2 onion roughly diced and 3 cloves garlic thinly sliced, mix with the olive oil

  2. Once the onion is translucent, about 3 minutes, add 1 yellow, 1 green & 1 red bell pepper that have been finely chopped, continue to mix with the olive oil

  3. About 5 minutes after adding the bell peppers and they are lightly sauteed, add 1 tsp (2.30 grams) sweet smoked Spanish paprika, quickly mix together, then add in 1 3/4 cup finely grated tomatoes (15 oz / 400 grams), mix together and simmer for 5 to 6 minutes

  4. Once the grated tomato has thickened up, turn off the heat, add 4 eggs into the pan, I like to create little pockets in the vegetables so the eggs perfectly sit in there, make sure they are alll evenly spaced out

  5. Add the pan into a preheated oven, bake only option (bottom heat) 190 C - 375 F

  6. After 7 to 9 minutes the eggs should be perfectly baked, with the egg whites firm and the yolks still creamy, remove from the oven

  7. Sprinkle with freshly chopped parsley and top off with a Spanish guindilla, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. eccaj

    5 stars
    Made this for the whole extended family for Christmas breakfast and it is now a legend amongst the Christmases.
    Te debo!

    30 . Dec . 2023
    • Spain on a Fork

      So happy to hear that!! Thanks for the comment 🙂 Much love

      31 . Dec . 2023
  2. Leesa

    5 stars
    What an “awemazing” Spanish Chef you are, and as well an “awemazingly” beautiful soul!!!
    Thank you!!!

    Bright blessings 🙂

    26 . May . 2021
    • Spain on a Fork

      Truly appreciate the comment 🙂 much love!

      26 . May . 2021
  3. Claire

    Cooked this twice and it’s the freshest, most delicious shakshuka version I’ve made. Thank you for your beautiful recipes, and I love your energy! All the best, from Singapore.

    20 . Apr . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      20 . Apr . 2021

    Great one!

    16 . Mar . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      16 . Mar . 2021
  5. Ramya

    Will be making this soon can i skip bell peppers as am not a big fan of them perfect for my brunch everyday in Singapore will dm you if i make this and let you know how it goes Thanks Ramya

    12 . Mar . 2021
    • Spain on a Fork

      Sounds great Ramya! much love 🙂

      12 . Mar . 2021

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating