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The Best Eggplant Shakshuka Recipe

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3.8 from 14 reviews

  • Author: Lea
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This delicious eggplant shakshuka is a flavorful twist on the traditional Middle Eastern dish, featuring tender eggplant cubes simmered in a spicy tomato sauce, topped with perfectly cooked eggs. The combination of paprika, cumin, garlic, and chili flakes creates a rich and aromatic sauce that pairs beautifully with the softness of the eggplant and the creaminess of the eggs. Perfect for breakfast, brunch, or a comforting dinner, this dish is served with fresh parsley, a squeeze of lemon, and optional yogurt and crusty bread to soak up every bit of the sauce.

Ingredients

Vegetables and Aromatics

  • 1 large onion, finely chopped
  • 1 medium eggplant, diced into ½ inch cubes
  • 4 large tomatoes or 1 can of canned tomatoes, diced
  • 3 cloves garlic, minced
  • ½ fresh jalapeno or 1 teaspoon chili flakes (adjust for spice tolerance)
  • A handful of parsley, chopped for garnish
  • Juice of ½ a lemon

Spices and Seasonings

  • 1 teaspoon salt, or to taste
  • 1 tablespoon paprika
  • ½ tablespoon cumin
  • ½ teaspoon sugar

Other Ingredients

  • 4 tablespoons vegetable oil, divided
  • 4 eggs
  • Optional: yogurt and crusty bread for serving

Instructions

  1. Prepare the vegetables: Finely chop the onions and dice the eggplant and tomatoes into ½ inch cubes. Place the eggplant in a colander and sprinkle with salt to draw out excess moisture. Mince garlic finely and chop jalapeno pepper if using fresh.
  2. Sauté the onions: Heat a large pan (preferably non-stick or enamel-coated) over medium heat. Add 1 tablespoon vegetable oil and sauté the onions for 5 minutes on medium heat, then reduce to medium-low and cook for another 5 minutes until golden.
  3. Cook the eggplant: Add 2 tablespoons of oil to the pan with the onions and add the eggplant cubes without crowding. Brown the eggplant for a few minutes, then add the remaining 1 tablespoon of oil and toss to coat. Continue browning the eggplant for 10 minutes, turning occasionally to ensure even color.
  4. Add tomatoes and spices: Stir in the diced tomatoes and cook over medium heat, stirring occasionally, until they break down into a chunky sauce, about 15-25 minutes. Add minced garlic, paprika, cumin, chili flakes (or jalapeno), sugar, and salt. Mix well to combine flavors.
  5. Add the eggs: Crack eggs into a bowl. You can either pour them directly into holes made in the sauce or scramble them lightly before adding to small nests in the sauce. Using a wooden spoon, create holes in the sauce and add eggs one by one.
  6. Cook the eggs: Cover the pan and cook on medium heat for 8-10 minutes, checking after 8 minutes. The whites should be set while yolks remain slightly runny to your preference.
  7. Finish and serve: Squeeze the juice of half a lemon over the shakshuka, sprinkle with chopped parsley, and serve immediately. Accompany with yogurt and crusty bread to soak up the delicious sauce.

Notes

  • Salting the eggplant helps reduce bitterness and removes excess moisture for better browning.
  • Use a non-stick or enamel-coated pan to prevent sticking and make cleanup easier.
  • The eggs can be cooked to your preferred doneness; some prefer fully set yolks, others like them runny.
  • Adjust spice levels by modifying the amount of chili flakes or jalapeno used.
  • Serve with crusty bread and yogurt to complement the spicy tomato sauce.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Brunch, Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://recipesbylea.com/the-best-eggplant-shakshuka-recipe/