Roasted Vegetable “Shakshuka”

  • 30 mins
  • Serves 4
  • Easy

A cheat’s version of a Shakshuka, the famous Middle Eastern breakfast, a flawless choice for a lazy Sunday morning.

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.


  1. Prepare the vegetables and herbs: peel and roughly chop the onion, wash & roughly dice the courgette, wash, deseed and roughly dice the pepper, wash and roughly slice the tomatoes, wash and chop the mint and parsley, deseed and thinly slice the chilli.
  2. Preheat your grill to medium-high.
  3. Heat a large, ovenproof saute pan, (it has to be big enough for all the ingredients, this is a one-pan effort) over a medium heat.
  4. Add the oil and the garlic, red pepper, onion and courgette, cook until all the veggies are golden brown but not burnt.
  5. Add the smoked paprika and cayenne and cook for 30 seconds before adding the tomato paste.
  6. Cook the tomato paste for a minute or two, just to get it cooking a little, then add the chopped tomatoes and the hot water.
  7. Boil this for 4-5 minutes to reduce the liquid down and add the spinach, stir and cook until all the spinach has wilted.
  8. Now add in the goat's cheese and stir so it is evenly coated and distributed in the pan.
  9. Add the raw salad tomatoes evenly to the pan.
  10. Now create 4 “wells” in the mix, evenly spaced as this is where the eggs will go. *TIP* make the wells deep enough to contain the whole egg, so it stays in one place.
  11. Break the eggs into the “wells” and reduce the heat to medium to start the eggs cooking. Once the eggs look semi-cooked, this is after about 4-5 minutes, pop under the grill until they are bubbling and set.
  12. In a bowl, combine the yogurt, parsley and mint, season with salt and pepper and taste. Place a good spoonful of the egg and vegetable mix into a warmed bowl and top with a spoonful of herb yogurt and a few thinly sliced red chillies, enjoy with some crusty sourdough toast, lavishly drenched in goat's butter of course.