Leftover Baked Eggs/Shakshouka

Getting to the end of our grocery week – we were running very low and ingredients to choose from.  Thankfully for the 5kg bag of potatoes and 2kg bag of carrots I’d bought a couple of weeks ago, I was able to whip up a meal using some of the ingredients we had in our fridge and pantry.

Here’s a modified version of baked eggs/shakshouka:

  • 4-5 small potatoes
  • 1 onion
  • 4 lamb kidneys
  • 1 carrot
  • 4 eggs
  • 1 green chilli
  • 1 red chilli
  • 1 can of diced tomatoes
  • 1-2 tbsp of tomato paste
  • spices: paprika (use lots!), oregano, black pepper, dried chilli flakes

IMG_1449This dish was made without a recipe and was mainly used using what I could find leftover in my fridge/pantry.  So feel free to modify as you feel necessary.


  1. Firstly – peel and quarter the potatoes.
  2. Heat the oven up to 240 degrees celsius
  3. Boil potato and onions in a pot – then drain once cooked through
  4. In a frying pan, fry some diced onions and diced lamb kidney
  5. Add the tomato paste and diced tomatoes to the pain
  6. Stir well and season with spices to taste
  7. Slice the fresh chillies and add to the mixture
  8. Then in a large baking dish: add the potatoes and carrots, then cover with the tomato/lamb mixture
  9. Crack 4 eggs on top and place in the oven
  10. After about 10 minutes sprinkle some cheese over the top and add some oregano and black pepper
  11. Continue to bake until the eggs are cooked through to your liking



2 thoughts on “Leftover Baked Eggs/Shakshouka

    1. I hope he likes it! It’s a great breakfast! Although..if recommend omitting the kidneys especially if he isn’t fond of offal. It isn’t actually part of the usual Shakshouka..I just had some left in my fridge and needed to use them up!


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