Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 165mg
