Oven Baked Shakshuka: Roasted Peppers, Tomatoes & Chilli with Eggs
I love shakshuka, but I don't love how long it takes to carefully fry large quantities of onions, peppers and tomatoes on the stove. Cue the oven version - roast all the vegetables first, and save yourself 20 minutes of stirring. This is a standard weekend breakfast at home.
Ingredients
- Red Onion: 1, roughly chopped
- Red Peppers: 2, roughly chopped
- Yellow Peppers: 2, roughly chopped
- Vine Tomatoes: 300g, quartered
- Red Chillies: 2, deseeded and roughly chopped
- Garlic: 2 cloves, crushed
- Olive Oil: 1 tablespoon
- Sea Salt: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Smoked Paprika: 1 1/2 teaspoons
- Chopped Tomatoes: 1 x 400g tin
- Free-range Eggs: 4
- Za'atar: 1 tablespoon (Optional)
- Coriander, freshly chopped
To Serve
- Buttered Toast or Pitta Breads
Method
- Preheat the oven to 180°C fan/200°C/gas 6.
- Mix the onion, peppers, tomatoes, chillies and garlic with the oil, salt and spices in a large roasting tin, then transfer to the oven and roast for 30 minutes.
- Lower the temperature to 160°C fan/180°C/gas 4. Squash the cooked tomatoes down well with a wooden spoon, then add the tinned tomatoes and mix everything together. Make four indentations in the tomato mixture, crack an egg into each, then return to the oven for a further 10 minutes, or until the eggs are just cooked to your liking.
- Scatter with the za'atar, if using, and the freshly chopped coriander. Serve with lots of hot buttered toast or pitta breads.
Notes
- Serves 4
- Prepare 15 minutes; cook 45 minutes.
- Note: The eggs will take more or less time depending on whether they're fridge cold.