Cherry Tomato & Broccolini Shakshuka
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 perfect for scooping with crusty bread. Simple ingredients, bold colour, and big flavour without any fuss.
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.
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