Shakshuka with Roasted Vegetables

July 4, 2014 § 7 Comments


I eat shakshuka, or eggs poached in a spicy tomato sauce, for dinner at least two times per week–any less and I get a bit antsy for it and start strategizing about when I can eat it next. It is incredibly satisfying, and a great way to use up leftover tomato sauce or canned tomatoes in your pantry. Every culture seems to have a version–my mom’s friend told me the Italian version is called eggs in purgatory, which I just love.


I first started making this dish when Deb from Smitten Kitchen posted this recipe and I was immediately hooked. Over the years I’ve made some tweaks, mainly bulking it up with lots of roasted vegetables, dialing up the spice, and occasionally mixing in some greek yogurt to add creaminess or serving it on a bed of arugula instead of toast. I roast the vegetables separately, and then add them to the sauce later because I think this adds more flavor, but you could also sauté the vegetables in the pan along with the garlic and red pepper flakes before adding the diced tomatoes if you want to save time or avoid turning on your oven.

This dish is incredibly versatile, so throw in whatever vegetables and herbs you have on hand! I make sure to always have a few cans of diced tomatoes in my pantry, but if I have fresh tomatoes, I’ll toss them in at the end for additional flavor and texture.


Roasted Vegetable Shakshuka

  • Servings: 1, easily doubled if you are looking to share
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Adapted from Smitten Kitchen

For the vegetables:

1/2 c-3/4 c diced vegetables (I like eggplant, squash, zucchini, and red peppers best. If I am using eggplant, I salt it first. The Kitchn has good instructions here. I usually just let it set for 20 minutes, although they recommend longer. I also usually roast extra vegetables and use them up throughout the week).

1-2 tablespoons olive oil

2 teaspoons onion powder

salt & pepper

red pepper flakes (optional, if you like extra spice)

For the tomato sauce and eggs:

2 garlic cloves, minced

1 tablespoon olive oil

red pepper flakes (a pinch up to a lot of shakes, depending on your preference)

7 ounces diced tomatoes (I use 1/2 of a 14 ounce can, and prefer Trader Joe’s organic diced tomatoes with no added salt, they are less watery than other brands I have tried)

2 teaspoons onion powder

salt & pepper

4-5 sprigs fresh basil (optional)

2 eggs

Optional mix ins: greek yogurt, salty cheese (I like feta and shaved manchego from Trader Joe’s best), chickpeas, lentils, fresh sliced cherry tomatoes

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil
  3. Drizzle olive oil on baking sheet
  4. Add cubed vegetables to baking sheet and season with onion powder, salt, pepper, and red pepper flakes if using
  5. Use your hands to mix the vegetables with the olive oil and spices
  6. Roast vegetables in the oven for 20-30 minutes, depending on how soft you like your vegetables. Stir occasionally to ensure even cooking. I roast them until they caramelize and have some color to them.

When vegetables are almost done, start the sauce (I usually start the sauce when the vegetables have 5-10 minutes to go).

  1. Heat the olive oil in a small saute pan over medium heat.
  2. Add the minced garlic (I have this amazing garlic press, so I press the garlic right into the pan) and red pepper flakes. Turn down the heat slightly if your stove runs hot, like my electric stove does.
  3. Allow the garlic and red pepper flakes to simmer in the pan for about a minute, and move the garlic around a bit with a spatula to prevent burning.
  4. Once the garlic is slightly brown, add in the diced tomatoes.
  5. Season with salt, pepper, and onion powder and stir to distribute the spices.
  6. Simmer the sauce for 10 minutes on medium to medium low heat, depending on how hot your stove gets. You want the sauce to be bubbling and simmering pretty noisily so the liquid cooks off.
  7. When the sauce is thick, add in the roasted vegetables and stir. Let cook for 30 seconds to one minute over medium to medium low heat.
  8. Sprinkle the fresh basil sprigs on top if using.
  9. Turn down the heat to low and crack the eggs directly into the sauce.
  10. Cover and cook on low for 5 minutes.
  11. After 5 minutes, check your eggs. I like the whites to be firm but the yolks to be runny, so I touch the whites with my finger, and if they are firm, I pull the eggs off the stove, If you like your yolks firmer, cook for an additional minute or so, until the yolks look slightly solid and are a paler yellow.
  12. Serve the eggs over toasted bread or english muffin (my personal favorite), a bed of arugula, or both. Top with cheese, yogurt, and any additional toppings you like.


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