This dish offers a delicious balance of smoky eggplant, tangy tomatoes, and fiery spices. The eggs add richness and protein, making it a complete and satisfying meal. It’s also easy to customize, naturally vegetarian, and comes together in one pan with minimal cleanup. Serve it with crusty bread or warm pita to soak up the sauce, and you’ve got an unforgettable, comforting meal that’s as nourishing as it is flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplant (diced)
Olive oil
Onion (chopped)
Garlic (minced)
Bell pepper (optional, chopped)
Crushed tomatoes (canned or fresh)
Tomato paste
Eggs
Ground cumin
Smoked paprika
Crushed red pepper flakes or harissa
Salt and black pepper
Fresh parsley or cilantro (for garnish)
Directions
Heat olive oil in a large skillet over medium heat.
Add diced eggplant and sauté for 8–10 minutes until softened and browned. Remove and set aside.
In the same skillet, add more oil if needed and sauté chopped onion and bell pepper until soft, about 5 minutes.
Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.
Stir in crushed tomatoes and return the eggplant to the skillet. Season with salt and pepper. Simmer for 10–15 minutes, until the sauce thickens slightly.
Make small wells in the sauce and crack an egg into each well.
Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your liking.
Remove from heat and garnish with fresh herbs. Serve hot with crusty bread or pita.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 30 minutes Total time: about 45 minutes
Variations
Add greens: Stir in fresh spinach or kale near the end of cooking for added nutrition.
Make it cheesier: Crumble feta or goat cheese over the top before serving.
Try it with zucchini: Swap or mix eggplant with diced zucchini for a lighter variation.
Spice level: Adjust the red pepper flakes or use harissa for a deeper heat and smoky flavor.
Use cherry tomatoes: For a chunkier texture, use halved cherry tomatoes instead of crushed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat until heated through. Add a splash of water if the sauce thickens too much. Freezing is not recommended, as the eggs can become rubbery after thawing.
FAQs
Can I roast the eggplant instead of sautéing?
Yes, roasting the eggplant adds a smoky flavor and requires less oil. Just cube, roast at 400°F (200°C) for 20–25 minutes, then stir into the sauce.
What’s the best type of eggplant to use?
Globe or Italian eggplants work well. Look for one that’s firm with smooth, shiny skin.
How do I make it less spicy?
Reduce or omit the red pepper flakes or harissa for a milder version. You can also add a dollop of yogurt to mellow the heat.
Can I use canned eggplant?
Fresh is best for texture, but you can use pre-cooked canned eggplant in a pinch. Drain and add it with the tomatoes.
Can I cook the eggs separately?
Yes, if you prefer, poach or fry the eggs separately and place them on top of the finished sauce before serving.
What bread goes best with shakshuka?
Crusty sourdough, pita, naan, or even flatbread are excellent for scooping up the rich sauce and runny eggs.
Can I use fresh tomatoes instead of canned?
Yes, chop and simmer 5–6 ripe tomatoes, but you may need to cook longer to reduce the liquid.
Is it vegan without the eggs?
Yes, just skip the eggs and enjoy the spiced tomato-eggplant sauce as a stew or serve it with chickpeas for added protein.
Can I double the recipe?
Absolutely. Use a large skillet or divide into two pans to avoid overcrowding the eggs.
What if my eggplant is bitter?
Modern eggplants are usually mild, but if yours is bitter, sprinkle the cubes with salt, let sit for 30 minutes, then rinse and pat dry before cooking.
Conclusion
Spicy Eggplant Shakshuka is a flavorful, hearty, and satisfying meal that’s perfect any time of day. Packed with warming spices, creamy eggs, and rich roasted eggplant, this dish brings both comfort and heat to the table. It’s easy to make, endlessly adaptable, and destined to become a go-to recipe for busy weeknights or slow weekend mornings.
Spicy Eggplant Shakshuka is a bold, one-pan dish featuring tender eggplant and eggs poached in a richly spiced tomato sauce. Perfect for breakfast, brunch, or a satisfying vegetarian dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Middle Eastern, Mediterranean
Diet:Vegetarian
Ingredients
1 medium eggplant, diced
2–3 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped (optional)
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
4 large eggs
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes or 1 tbsp harissa (adjust to taste)
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add diced eggplant and sauté for 8–10 minutes until softened and browned. Remove and set aside.
In the same skillet, add more oil if needed. Sauté onion and bell pepper for 5 minutes until soft.
Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes or harissa. Cook for 1–2 minutes until fragrant.
Stir in crushed tomatoes and return eggplant to the pan. Season with salt and pepper. Simmer for 10–15 minutes until sauce thickens slightly.
Make small wells in the sauce and crack eggs into each well.
Cover the skillet and cook for 5–7 minutes until eggs are cooked to your liking.
Remove from heat. Garnish with chopped parsley or cilantro and serve with crusty bread or pita.
Notes
Roast eggplant for extra depth of flavor—cube and roast at 400°F for 20–25 minutes before adding.Use canned tomatoes for convenience, or fresh for a chunkier sauce.Adjust spice level by reducing red pepper flakes or using a milder harissa.Add greens like spinach or kale at the end for extra nutrition.Top with crumbled feta or a dollop of yogurt for a creamy finish.
