Root Vegetable Shakshuka
A Note from Feedfeed

This Vegetable Shakshuka made with quality Tuttorosso Tomatoes from Rhubarb Ashville takes savory brunching to new levels! Feedfeed community members traveled from near and far, including our friend Teri Turner (@nocrumbsleft), to enjoy a Tuttorosso Tomato-filled brunch in Asheville, NC. #TeamFeedfeed is still dreaming about all of the amazing food that brought so many people together. Thanks for all of the Southern Hospitality! 


Prep time 15mins
Cook time 1hr
Serves or Makes: 10


  • 1/ 4 cup olive oil
  • 1 red onion, diced
  • 3 red peppers, seeded and diced
  • 8 garlic cloves, sliced
  • 2 (28 ounce) cans Tuttorosso Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil
  • 1 1/ 2 tablespoons za'atar
  • 1 tablespoon ground cumin
  • 2 tablespoons smoked paprika
  • 2 teaspoons urfa chili flakes, or red pepper flakes
  • 4 cups root vegetables, diced (carrots, turnips, kohlrabi, etc)
  • Kosher salt and freshly ground black pepper, to taste
  • 10 eggs


  • Step 1

    Heat olive oil in a large ovenproof skillet over medium heat. Add onions, peppers and garlic and sauté until softened, about 8 minutes. Add tomatoes and spices and cook for 30 minutes.

  • Step 2

    Add root vegetables and season to taste with salt and pepper. Cook until tender, about 15 minutes. Meanwhile, preheat the oven to 350˚F.

  • Step 3

    Make 10 wells in the tomato mixture and crack an egg into each one. Bake until eggs are cooked to your liking, about 8 minutes for a runny yolk.