Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Oven Baked Shakshuka: Roasted Peppers, Tomatoes and Chilli with Eggs
Introduction
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, roughly chopped | |
| red peppers, roughly chopped | |
| yellow peppers, roughly chopped | |
| vine tomatoes, quartered | |
| red chillies, deseeded and roughly chopped | |
| garlic, crushed | |
| olive oil | |
| sea salt | |
| ground cumin | |
| ground coriander | |
| smoked paprika | |
| chopped tomatoes | |
| free-range eggs | |
| za’atar (optional) | |
| freshly chopped coriander | |
| buttered toast or pitta breads, to serve |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
