Shakshuka de tomate cherry y brócoli

Name: Cherry Tomato & Broccolini Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 14 oz cherry tomato polpa; 10.5 oz cherry tomatoes; 1 small bunch about 4 oz broccolini, trimmed and cut into bite-size pieces; 3 cloves garlic, smashed; 3 tablespoons olive oil, plus extra for finishing; ½ teaspoon smoked paprika; ½ teaspoon black pepper; ½ teaspoon dried oregano; 1 long red chili thinly sliced, seeds optional; ½ teaspoon kosher salt, adjust to taste after roasting; 4 large eggs; ¼ cup crumbled feta; 2 tablespoons fresh parsley, finely chopped, for garnish; Provisions Medium Au Gratin; OvenBond Medium Sheet Pan

Cherry Tomato & Broccolini Shakshuka

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

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 color, and big flavor without any fuss.

Ingredients

14 oz cherry tomato polpa
10.5 oz cherry tomatoes
1 small bunch about 4 oz broccolini, trimmed and cut into bite-size pieces
3 cloves garlic, smashed
3 tablespoons olive oil, plus extra for finishing
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon dried oregano
1 long red chili thinly sliced, seeds optional
½ teaspoon kosher salt, adjust to taste after roasting
4 large eggs
¼ cup crumbled feta
2 tablespoons fresh parsley, finely chopped, for garnish

Directions

Prepare the Tomato Base

Preheat the oven to 425°F. 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.