Name: Eggplant Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant, cubed; 3 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups ripe tomatoes, chopped (or 1 can crushed tomatoes); 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 1/4 tsp chili flakes (optional); Salt and pepper, to taste; 4 large eggs; 2 tbsp fresh parsley or cilantro, chopped (for garnish); Optional: 1/4 cup crumbled feta or goat cheese; Bread or pita, for serving

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Why You’ll Love This Recipe

The addition of eggplant gives this version extra substance and texture, making it heartier than a classic tomato-only shakshuka.
It’s a complete meal in one pan: vegetables + sauce + eggs. Minimal cleanup.
The tomato-eggplant base is seasoned for depth (cumin, paprika, herbs) and the eggs add both protein and comforting rich yolks.
It’s versatile: serve it for breakfast, brunch, lunch or dinner; pair it with bread, pita, salad or even polenta.
It’s vegetarian and can easily be adapted for more veggies or different topping options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplant (cubed)
Olive oil
Onion (chopped)
Garlic cloves (minced)
Ripe tomatoes (fresh or canned) or tomato sauce/crushed tomatoes
Spices: cumin, paprika (smoked or sweet), salt, pepper, optional chili flakes
Eggs
Fresh herbs (parsley or cilantro) for garnish
Optional: crumbled feta or goat cheese; bread or pita for serving

Directions

Prepare the eggplant: cut the eggplant into cubes. Optionally salt and let sit to draw out excess moisture, then pat dry.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent/golden. Add the cubed eggplant and cook until the pieces are softened and browned around the edges.
Add garlic and spices (e.g., cumin, paprika, chili flakes) and stir for a minute until fragrant.
Add the tomatoes (crushed or chopped) with their juices (and tomato sauce or paste if used) and bring to a simmer. Allow the mixture to cook until the sauce thickens and the eggplant is fully tender.
Season with salt and pepper (and sugar if needed to balance tomato acidity).
Make small wells in the sauce with the back of a spoon and crack eggs into each well. Cover the pan and cook on low heat until the whites are set but yolks are still slightly runny (or to your desired doneness).
Remove from heat, garnish with chopped fresh herbs and optionally crumbled cheese (like feta) and serve immediately with crusty bread or pita to soak up the sauce.

Servings and timing

This recipe serves about 4 people (assuming 4 eggs).
Prep time: ~10–15 minutes
Cook time: ~20–30 minutes (depending on how long the sauce simmers)
Total time: ~30–45 minutes

Variations

Add bell peppers, zucchini or spinach to boost veggie content (many versions include these). (
Use smoked paprika and/or a cinnamon stick for a more aromatic, slightly sweet-smoky undertone.
For a richer version, stir in crumbled feta or goat cheese just before serving.
If you prefer a more robust sauce, roast the eggplant cubes first in the oven before adding to the skillet.
For a spicier twist, add harissa, chili flakes or hot sauce into the sauce base.
For vegan/egg-free option: substitute eggs with chickpeas or tofu chunks and treat similarly in the sauce.

Storage/Reheating

Store any leftover shakshuka (without bread) in an airtight container in the refrigerator for up to 2 days.
To reheat: warm gently in a skillet or oven until hot throughout. If eggs are already cooked, they may get firmer—consider adding a splash of water and covering the pan to gently steam.
Since the sauce thickens as it cools, you may wish to loosen it with a little water or stock when reheating.

FAQs

What kind of eggplant should I use?

Use a globe or Italian-type eggplant that yields firm flesh; fresh is best. Some recipes recommend slicing it about ½-inch or 1 cm thick before cubing.

Do I need to salt the eggplant before cooking?

Salting and resting the eggplant helps draw out some moisture and reduce bitterness; one recipe instructs “Place eggplant in a colander, and salt it to draw liquids out.” It’s optional but can improve texture.

How runny should the egg yolks be?

That’s up to personal preference. The general guidance is to cook the eggs until the whites are set but the yolks are still a little jiggly. Covering the skillet ensures even cooking.

Can I make this in advance?

You can prepare the tomato-eggplant sauce ahead of time and reheat it, then add fresh eggs and finish cooking just before serving for best texture.

What bread or sides go well with this?

Crusty bread, pita, sourdough, or warm rolls are ideal to scoop the sauce. You could also serve with a crisp salad, roasted potatoes or even polenta.

Is this dish vegetarian?

Yes — this version is vegetarian (contains no meat) and can be made gluten-free if you ensure any sides or toppings comply.

Can I add cheese?

Absolutely. Adding crumbled feta, goat cheese or even shaved parmesan just before serving is very common and adds richness.

How spicy is this dish?

It depends on your spice additions. Many versions are mildly spiced (cumin, paprika) but you can add chili flakes, harissa or jalapeño for more heat.

Can I use canned tomatoes?

Yes — many recipes use canned crushed or whole peeled tomatoes (or tomato sauce) with good results. It’s convenient and reliable.

Conclusion

This eggplant shakshuka brings together the comfort of a tomato-and-egg skillet dish with the hearty texture and flavour of eggplant, making it both satisfying and flexible. Whether you serve it for brunch with friends or a cozy dinner for two, it’s a delicious way to elevate a one-pan meal with vibrant flavours and minimal fuss. Give it a go — you may find it becoming a new favourite in your rotation.

Eggplant Shakshuka

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A hearty and colorful one-skillet dish where tender cubes of eggplant simmer in a richly spiced tomato sauce and are finished with gently poached eggs. This Mediterranean-inspired shakshuka is perfect for breakfast, brunch, or a light dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Simmering
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Cut the eggplant into cubes. Optionally, sprinkle with salt and let sit for 10–15 minutes to draw out moisture, then pat dry.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent and golden, about 5 minutes.
Add the eggplant cubes and cook until softened and lightly browned, about 8–10 minutes.
Stir in the garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
Add the chopped or crushed tomatoes with their juices. Stir, season with salt and pepper, and let simmer uncovered for 10–15 minutes until the sauce thickens and the eggplant is fully tender.
Taste and adjust seasoning; add a pinch of sugar if the sauce is too acidic.
Use a spoon to make small wells in the sauce and crack an egg into each one. Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set but yolks remain runny (or to your preference).
Remove from heat. Sprinkle with chopped herbs and crumbled feta if desired. Serve immediately with bread or pita for dipping.

Notes

For deeper flavor, roast the eggplant cubes before adding them to the sauce.
Adjust spices to taste—use smoked paprika for a deeper, smoky profile or add harissa for spice.
Make ahead: prepare the sauce in advance and add eggs when ready to serve.
For vegan option, omit eggs and add chickpeas or tofu instead.
Serve with crusty bread, pita, or even rice to soak up the flavorful sauce.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 9g
Sodium: 360mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 9g
Cholesterol: 185mg