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Roasted Eggplant Shakshuka

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A hearty skillet dish featuring roasted eggplant simmered in a rich spiced tomato sauce with softly cooked eggs and crumbled feta. Fragrant herbs, paprika, cumin, and chili create a comforting Mediterranean-style shakshuka perfect for brunch or dinner.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 2 medium or 3 small eggplants
  • Olive oil for brushing eggplant plus 1 tablespoon for the pan
  • 3 garlic cloves, crushed
  • 1/3 cup chopped parsley
  • 1/3 cup chopped coriander, plus extra for serving
  • 1 tablespoon paprika
  • 3/4 teaspoon cumin
  • 1 red chili, finely chopped
  • 1/2 white onion, finely chopped
  • 4 tomatoes, roughly chopped
  • 1 can (400 g) tomatoes in puree
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 4 to 6 eggs
  • Feta cheese, crumbled for serving
  • Salt to taste
  • Black pepper to taste
  • Spinach, optional for serving

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Slice the eggplants into rounds about 1 cm thick and brush both sides lightly with olive oil.
  3. Arrange the slices in a single layer on the tray and roast for 25 minutes, turning halfway, until tender and lightly golden.
  4. While the eggplant roasts, combine crushed garlic, chopped parsley, chopped coriander, paprika, cumin, and chopped red chili in a bowl.
  5. Remove roasted eggplant from the oven and cut the slices into smaller pieces such as quarters.
  6. Add the eggplant pieces to the herb and spice mixture and toss to coat.
  7. Heat 1 tablespoon olive oil in a large skillet over low heat and cook the chopped onion for 3–4 minutes until softened.
  8. Add the chopped fresh tomatoes and cook for about 5 minutes until they soften.
  9. Pour in the canned tomatoes in puree and simmer for 5 minutes.
  10. Stir in the eggplant and herb mixture and combine well.
  11. Add brown sugar, lemon juice, and red wine vinegar and bring the sauce to a gentle simmer.
  12. Create small wells in the sauce and crack the eggs into the hollows.
  13. Scatter crumbled feta over the top, cover the pan, and cook for 5–7 minutes until the eggs reach your preferred doneness.
  14. Season with salt and black pepper and garnish with extra coriander.
  15. Serve hot with crusty bread and optional spinach.

Notes

  • Roasting the eggplant first gives it a deeper flavor and prevents it from becoming greasy.
  • You can add a can of drained chickpeas for a heartier dish.
  • Reduce or omit the chili for a milder flavor.
  • Spinach can be stirred into the sauce before adding the eggs if desired.
  • The sauce can be prepared ahead and reheated with freshly cracked eggs when serving.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-eggplant-shakshuka/