Oven Baked Shakshuka: Roasted Peppers, Tomatoes and Chilli with Eggs

Name: Rukmini Iyer Oven Baked Shakshuka Recipe | Easy Brunch Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 1 red onion, roughly chopped; 2 red peppers, roughly chopped; 2 yellow peppers, roughly chopped; 300g vine tomatoes, quartered; 2 red chillies, deseeded and roughly chopped; 2 cloves of garlic, crushed; 1 tbsp olive oil; 1 tsp sea salt; 1 tsp ground cumin; 1 tsp ground coriander; 1½ tsp smoked paprika; 1 x 400g tin of chopped tomatoes; 4 free-range eggs; 1 tbsp za’atar (optional); freshly chopped coriander; buttered toast or pitta breads, to serve

by Rukmini Iyer from The Green Roasting Tin

A easy take on a classic brunch dish, Rukmini Iyer's shakshuka lets the oven do the hard work for you, leaving you plenty of time to toast some crusty bread for dunking.

Vegetarian Dairy-Free Tray Bake Family Friendly

Serves 4

Total 1 hr

Prep 15 min

Cook 45 min

Easy

Introduction from Rukmini Iyer

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.