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Spicy Eggplant Shakshuka

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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.

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

  1. 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.
  2. In the same skillet, add more oil if needed. Sauté onion and bell pepper for 5 minutes until soft.
  3. Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes or harissa. Cook for 1–2 minutes until fragrant.
  4. Stir in crushed tomatoes and return eggplant to the pan. Season with salt and pepper. Simmer for 10–15 minutes until sauce thickens slightly.
  5. Make small wells in the sauce and crack eggs into each well.
  6. Cover the skillet and cook for 5–7 minutes until eggs are cooked to your liking.
  7. 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.

Nutrition

Find it online: https://cookibly.com/spicy-eggplant-shakshuka/