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Eggplant Shakshuka

In this traditional Middle Eastern eggplant shakshuka, a thick, chunky tomato and eggplant sauce serves as a bed for perfectly-cooked eggs. 

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Eggplant Shakshuka

YIELD

4 servings

TYPE

Vegetarian

TIME

1 hour 5 min

LEVEL

Beginner

Eggplant

Tomatoes

Garlic

Jalapenos

What You'll Need

Onion

Chilli flakes

Eggs

Parsley

Dice vegetables

1

Dice onions, eggplant, tomatoes, and jalapenos. Mince garlic.

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Saute onions

2

Saute onion on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.

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Brown eggplant

3

Add eggplant cubes. Cook eggplant, stirring occasionally, until it has colored and browned around the edges. Add oil as needed. 

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Cook tomatoes into sauce

4

Add tomatoes to pan. Cook tomatoes for 15 to 25 minutes. Add chopped garlic cloves, jalapeno (if using) and seasonings.

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Crack eggs into eggplant shakshuka sauce

5

Create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest. On medium heat, cover pan and let eggs cook between 8 to 10 minutes.

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Serve eggplant shakshuka

6

Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste. 

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