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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.

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

Instructions

  1. Cut the eggplant into cubes. Optionally, sprinkle with salt and let sit for 10–15 minutes to draw out moisture, then pat dry.
  2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent and golden, about 5 minutes.
  3. Add the eggplant cubes and cook until softened and lightly browned, about 8–10 minutes.
  4. Stir in the garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
  5. 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.
  6. Taste and adjust seasoning; add a pinch of sugar if the sauce is too acidic.
  7. 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).
  8. 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

Find it online: https://thefamilycooking.com/eggplant-shakshuka/