What do you do when you have a left over curry of peppers, mushrooms and peas in an onion tomato gravy that you have already used once with rotis? You add eggs and make Shakshuka! And you make it a complete dinner with some roasted vegetables and crusty bread!

I have made this flavorful Israeli, maybe Tunisian breakfast dish before but strictly for brunch or breakfast! Elaborate breakfasts on weekdays is a huge anamoly in our household. And I don’t feel like eating an egg as my first meal – maybe because of how bland breakfast eggs usually are.

Anyway, this is a really simple, quick, one pot dinner idea. Roasting the veggies and bringing dinner to the table took me an exact 30 mins! It was amazing to be able to spend the rest of the evening hanging around the house spending time with the family! This can also feed a crowd.


Crushed tomatoes – 1 can (I used cento)

Garlic -2 pods – crushed

2 tbsp – evoo

Peppers – 1 chopped fine

Harissa paste – 1 1/2 tbsp

Salt per taste

Chili powder -1 tsp

Garam masala – 1 tsp ( optional)

Eggs – 4

Mint – 4 tbsp chiffonade.

Feta cheese – a handful

Heat the evoo in a cast iron pan on low heat. Add the garlic and Harish paste. Sauté till it gives a nice aroma. Add peppers and sauté till soft. Then add the can of tomatoes, salt , spices and some water. Cover and cook for a little bit. Uncover, make little holes in the sauce and break an egg in each hole. Cover and let it cook until the whites set and yolk is just done.

Garnish with mint and feta. Serve hot with crusty bread and roasted veggies.

For the roasted Rosemary, thyme vegetables

Use you favorite  veggies. I used baby potatoes, sweet potatoes, asparagus and Brussels sprouts. Toss with olive oil, salt , pepper, Italian seasoning, a sprig of rosemary and sprig of thyme. Roast for 30 mins at 400 degrees