If you love a meal that looks impressive but feels effortless, this Cherry Tomato & Broccolini Shakshuka is for you. It comes together in one pan with vibrant vegetables, gently baked eggs, and just enough spice to keep things interesting.
This is the kind of recipe I make when I want something cozy, fresh, and I scoop it into a warm pita and turn it into a handheld meal. Simple ingredients, bold colour, and big flavour without any fuss.
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Why We Love This Recipe
- One-pan simplicity: Everything cooks in a single dish, which means less cleanup and more time to enjoy the meal.
- Bright, fresh flavours: Roasted cherry tomatoes and broccolini bring sweetness, freshness, and colour to every bite.
- Perfect for any meal: This shakshuka works beautifully for brunch, lunch, or a light dinner.
Ingredients
- Cherry tomato polpa
- Cherry tomatoes
- Broccolini
- Garlic
- Olive oil
- Smoked paprika
- Black pepper
- Dried oregano
- Long red chili
- Kosher salt
- Eggs
- Feta
- Fresh parsley
See the recipe card below for exact quantities.
Instructions
Prepare the tomato base
Preheat the oven to 425°F (220°C). In a shallow oven-safe dish or au gratin pan, combine the cherry tomato polpa, cherry tomatoes, garlic, olive oil, smoked paprika, black pepper, oregano, chili, and salt. Stir gently and spread into an even layer.
Roast the tomatoes
Bake for 10 to 12 minutes, until the cherry tomatoes begin to burst and the sauce thickens slightly.
Add the broccolini
Scatter the broccolini evenly over the tomato mixture. Return to the oven for 4 to 5 minutes, just until tender and still bright green.
Add the eggs
Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well. Bake for 6 to 8 minutes, until the egg whites are just set and the yolks remain soft.
Finish and serve
Sprinkle feta over the top, drizzle lightly with olive oil, and garnish with fresh parsley. Serve immediately, straight from the pan.
Serving Suggestions
- Serve with crusty sourdough, pita, or grilled flatbread.
- Add a spoonful of Greek yogurt or labneh on the side for extra creaminess.
- Pair with a simple green salad for a complete meal.
- For brunch, serve alongside roasted potatoes or crispy hash browns.
Tips for Success
- Roast the tomato base first to concentrate flavour and prevent a watery sauce.
- Add the broccolini later so it stays tender with a bit of bite.
- Keep an eye on the eggs near the end since oven temperatures vary.
- Season lightly at first and adjust with salt after roasting.
Substitutions
- Broccolini: Swap with spinach, kale, or asparagus. Add leafy greens right before the eggs.
- Feta: Goat cheese or ricotta salata works well.
- Cherry tomato polpa: Use crushed tomatoes or passata if needed.
- Chili: Use red pepper flakes or omit entirely for a mild version.
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Equipment Used: Made in collaboration with Hestan Culinary, using the Provisions Medium Au Gratin. All opinions in the post are our own.
📖 Recipe
Cherry Tomato & Broccolini Shakshuka
Ingredients
- 14 oz cherry tomato polpa 398 ml
- 10.5 oz cherry tomatoes 300 g
- 1 small bunch broccolini about 4 oz, trimmed and cut into bite-size pieces
- 3 cloves garlic smashed
- 3 tablespoons olive oil, plus extra for finishing 45 ml
- ½ teaspoon smoked paprika 2.5 ml
- ½ teaspoon black pepper 2.5 ml
- ½ teaspoon dried oregano 2.5 ml
- 1 long red chili thinly sliced, seeds optional
- ½ teaspoon kosher salt, adjust to taste after roasting 3 g
- 4 large eggs
- ¼ cup crumbled feta 30 g
- 2 tablespoons fresh parsley, finely chopped, for garnish about 8 g
Instructions
Prepare the Tomato Base
- Preheat the oven to 425°F or 220°C. In a shallow oven-safe dish or au gratin pan, combine the cherry tomato polpa, cherry tomatoes, garlic, olive oil, smoked paprika, black pepper, oregano, chili, and salt. Stir gently and spread into an even layer.
Roast the Tomatoes
- Bake for 10 to 12 minutes, until the cherry tomatoes begin to burst and the sauce thickens slightly.
Add the Broccolini
- Scatter the broccolini evenly over the tomato mixture. Return to the oven for 4 to 5 minutes, just until tender and still bright green.
Add the Eggs
- Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well. Bake for 6 to 8 minutes, until the egg whites are just set and the yolks remain soft.
Finish and Serve
- Sprinkle feta over the top, drizzle lightly with olive oil, and garnish with fresh parsley. Serve immediately, straight from the pan.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
This dish is an absolute taste bud explosion!!! I made some use of the alternates and did mine in a large pan on the stovetop as my wife had commandeered the oven. I substituted diced fire roasted tomatoes which were fine for taste, however, I should have drained most of the juice. I switched the broccolini for spinach and should have used more. the end result was superb and the flavors absolutely danced in your mouth along with the salty briny taste of the feta cheese. I used a pinch of red pepper flakes and they still came through in the taste department as did the smoked paprika. This recipe is a valuable ad to any recipe card library but next time I will follow the recipe to the T. Johnstone family approved.
Dave, this absolutely made our day! Thank you for such a thoughtful and detailed review. We love how you adapted it to the stovetop and still let all those flavours shine, especially the smoked paprika, feta, and just a pinch of heat. Great note on draining the tomatoes and yes, spinach is sneaky that way, it always seems to disappear. We’re honoured to be officially “Johnstone family approved” and truly appreciate you cooking along with us again!
Happy New Year to you and your family!
Elaine & James