If you love bold flavors and comforting, rustic dishes, this spicy eggplant shakshuka will become a go-to favorite. The eggplant adds a rich, meaty texture that perfectly complements the spicy tomato base and creamy poached eggs. It’s vegetarian-friendly, naturally gluten-free, and made with pantry staples. Plus, it all comes together in one pan—easy to cook and even easier to clean up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Eggplant, diced
Onion, chopped
Garlic, minced
Red bell pepper, chopped
Crushed tomatoes or diced tomatoes
Tomato paste
Harissa or chili flakes (for heat)
Smoked paprika
Ground cumin
Salt and pepper
Eggs
Fresh parsley or cilantro, for garnish
Optional: feta cheese or crusty bread for serving
Directions
Heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until soft and golden. Remove and set aside.
In the same pan, add more oil if needed and sauté onions and red bell pepper until softened.
Stir in garlic, harissa or chili flakes, cumin, and smoked paprika. Cook until fragrant.
Add tomato paste and cook for a minute before adding crushed or diced tomatoes. Season with salt and pepper.
Simmer the sauce for 10–15 minutes until thickened, then return the eggplant to the pan and stir to combine.
Make small wells in the sauce and crack eggs into each one. Cover and cook for 5–7 minutes, or until the eggs are set to your liking.
Garnish with fresh parsley or cilantro and optional crumbled feta.
Serve hot with crusty bread or pita for dipping.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Extra Spicy: Add fresh chopped chili or extra harissa for more heat.
Cheesy Version: Top with crumbled feta or grated halloumi before serving.
Greens Boost: Stir in spinach or kale just before adding the eggs.
Vegan Option: Omit the eggs and add chickpeas or tofu for protein.
Smoky Twist: Use fire-roasted tomatoes for a deeper smoky flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat until heated through. If reheating in the microwave, cover and heat in short bursts to avoid overcooking the eggs. Best enjoyed fresh, but it can also be prepped in advance and eggs added when ready to serve.
FAQs
What type of eggplant works best for shakshuka?
Globe eggplant or Italian eggplant works well due to their firm texture and ability to absorb flavor.
Can I make this ahead of time?
Yes, you can make the sauce ahead and add the eggs when you’re ready to serve.
How do I prevent the eggplant from getting mushy?
Dice the eggplant evenly and sauté until just tender and golden without overcooking.
Can I use canned tomatoes?
Yes, both canned crushed or diced tomatoes work perfectly in this recipe.
Is this dish spicy?
It has a medium heat level, but you can adjust the spice by using more or less chili flakes or harissa.
What can I serve with spicy eggplant shakshuka?
Serve with crusty bread, pita, or over rice, quinoa, or couscous for a heartier meal.
Can I bake the eggs instead of cooking them on the stove?
Yes, after cracking the eggs into the skillet, you can transfer it to a 375°F (190°C) oven and bake until the eggs are set.
Is shakshuka gluten-free?
Yes, the dish itself is naturally gluten-free—just be mindful of what you serve it with.
Can I freeze shakshuka?
The sauce can be frozen without eggs. Defrost, reheat, and add fresh eggs when ready to serve.
How do I know when the eggs are cooked?
The whites should be set, and the yolks still slightly runny for traditional shakshuka. Cook longer if you prefer firmer yolks.
Conclusion
Spicy Eggplant Shakshuka is a rich and satisfying dish packed with smoky spices, tender vegetables, and perfectly poached eggs. It’s a versatile, one-pan meal that’s easy to make, nourishing, and bursting with flavor. Whether you’re cooking for a crowd or enjoying a cozy solo brunch, this recipe is sure to impress.
Spicy Eggplant Shakshuka is a hearty one-pan meal featuring tender eggplant simmered in a spicy tomato sauce with poached eggs. A flavorful twist on a Middle Eastern classic, it’s perfect for breakfast, brunch, or dinner.
Ingredients
2 tablespoons olive oil
1 medium eggplant, diced
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 can (14 oz) crushed or diced tomatoes
1 tablespoon tomato paste
1–2 teaspoons harissa or 1/2 teaspoon chili flakes (adjust to taste)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper, to taste
4 eggs
Fresh parsley or cilantro, for garnish
Optional: crumbled feta cheese or crusty bread for serving
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced eggplant and cook until soft and golden, about 8–10 minutes. Remove and set aside.
In the same skillet, add remaining oil if needed. Sauté chopped onion and red bell pepper until softened, about 5 minutes.
Stir in garlic, harissa or chili flakes, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Add tomato paste and cook for another minute, then stir in crushed or diced tomatoes. Season with salt and pepper.
Simmer the sauce for 10–15 minutes until thickened. Return cooked eggplant to the pan and stir to combine.
Make 4 small wells in the sauce and crack one egg into each. Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your liking.
Garnish with chopped parsley or cilantro and crumbled feta if using.
Serve hot with crusty bread or pita for dipping.
Notes
Use fire-roasted tomatoes for added smoky flavor.Add chopped spinach or kale before adding the eggs for extra greens.Adjust spice level with more or less harissa or chili flakes.Prepare the sauce ahead of time and add eggs when ready to serve.For a vegan version, omit eggs and use chickpeas or tofu.
