Roasted Veggie Shakshuka with Fresh Eggs

You gotta love these… ohhh I got a ton of vegetables I need to cook them ASAP or else they are going to the trash! Then this recipe is for you! Easy peasy just wash and cut everything, season and let the oven do its job, the end result is similar to a Shakshuka or French Ratatouille in flavours, with the onions and tomatoes creating a jammy caramelized base, it’s delicious!

Also the eggs, were a late addition, but hey! It all worked out just like i had “planned” and you got yourself a delicious entree or a light Summery meal, nothing like a meal that works itself out hahaha, anyways super simple to make and you can of course adjust it to what you have at hand, i do say the eggplant here does wonders, because everything else after cooked gets sweet and might be just one flavour profile, but the eggplant cuts really well with its savory earthy texture, it’s delicious! Let’s check the recipe!

Roasted Veggie Shakshuka with Fresh Eggs

Servings: 3
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
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Yeah this one of those recipes that's kinda not really a recipe, but more a really good idea heheheh

Ingredients

Eggplant – 1 Large
Onion – 4
Red Bell Peppers – 2
Tomatoes – 4 Large
Garlic – 4 cloves
Eggs – 3 L
Olive Oil – To Taste
Oregano – 1 tsp
Smoked Paprika – 1 tsp
Cayenne Pepper – 1/2 tsp
Pepper – 1/2 tsp
Salt – 1 tsp

Directions

Preheat your oven to 200°C (400°F). In a large rimmed baking dish or heavy roasting pan, combine the eggplant, onions, red peppers, tomatoes, and garlic, chop these very rustic.
Drizzle generously with the olive oil and sprinkle over the salt, pepper, oregano, and paprika. Toss everything directly in the dish until the vegetables are well-coated. Spread them out in an even layer (since this ensures they roast rather than steam).
Place the dish in the oven for about 35 to 40 minutes, please make sure halfway through to open and give the vegetables a quick toss just to ensure that everything cooks evenly.
When you think the vegetables are pretty much well roasted, take the dish out, taste and adjust the seasoning (maybe give another toss hehehe).

Make 3 holes (spaces/wells) with the back of a spoon in the middle of the roasted vegetables, and then carefully crack one egg into each hole, season each with a pinch of salt and pepper.
Take it all back to the oven for about 6 to 8 minutes (6 for a runny yolk, 8 for a mostly set egg yolk), take it out and its ready to serve with some bread! Enjoy!

Notes & Tips: Please note that i did feel like i could have added more salt, but sometimes i like things less salted, and this tasted delicious as is, but yeah if you want perfectly seasoned, it need a tiny bit more salt.

You can of course add more eggs, its to your taste, you can also serve as a meal with some nice bread or toasted pitta ;D Yum! Or as an appetizer a bit like baba ganoush or húmmus.

This recipe for Roasted Veggie Shakshuka with Fresh Eggs was originally created on BakeAfter.com.