Lunch & Dinner

Shakshuka with Eggplant Recipe – Great Meal Recipes

Name: Shakshuka with Eggplant Recipe – Great Meal Recipes
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 4 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 cloves of garlic, minced; 1 medium globe eggplant, diced; 4 large ripe tomatoes, chopped; 1 teaspoon of sea salt, or adjust to taste; 1 tablespoon of smoked paprika; 1/2 tablespoon of ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon of red pepper flakes or ½ of a fresh jalapeño, finely diced; 1/2 teaspoon of brown sugar; 1 tablespoon of pomegranate molasses; 1/2 freshly squeezed lemon Juice; 4 large eggs; A handful of fresh parsley, roughly chopped, for garnish

Barbara Brito March 19, 2025

Servings: 2 Total Time: 1 hr 5 mins Difficulty: Intermediate

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Shakshuka with eggplant is a rich, spiced dish that becomes even more delightful when paired with the right accompaniments. A slice of crusty bread, such as rustic sourdough or a crispy baguette, is perfect for soaking up the flavorful tomato sauce and runny egg yolk.

Crumbly, tangy feta cheese adds a cool contrast to the dish’s warmth, enhancing its depth of flavor. To bring a refreshing balance, a fresh cucumber and tomato salad drizzled with olive oil and lemon provides a crisp and zesty element.

These simple yet complementary sides make shakshuka with eggplant an even more satisfying and well-rounded meal.

What is Shakshuka with Eggplant?

At its core, shakshuka is a beloved Middle Eastern dish featuring poached eggs in a spiced tomato sauce. Adding eggplant introduces a delightful texture and a unique flavor. The eggplant softens beautifully, absorbing the vibrant sauce. You’ll find it’s a perfect combination of earthiness and brightness.

More than just a filling meal, this dish resonates with history. It finds roots in North African cuisine with influences from the Levant. Each spoonful carries not just spices but a rich culinary tradition that celebrates warmth, hospitality, and conviviality.

Why This Recipe Works?

Why should you give this shakshuka with eggplant a try? Here are four compelling reasons:

Flavor Explosion: The combination of ripe tomatoes, smokey paprika, and fresh herbs creates a depth of flavor. Each ingredient harmonizes perfectly.

Nutritious: Eggplant adds fiber and essential vitamins. Coupled with eggs, you get protein and healthy fats, making it not just a treat but also a nourishing option.

Versatile: This dish can be breakfast, lunch, or dinner. Serve it warm with crusty bread, and it’s a hearty meal. Chilled leftovers become a delightful brunch option.

Simple Preparation: I love a dish that doesn’t tie me down to the kitchen. The steps are straightforward, meaning you can whip it up in a short amount of time without putting your entire evening on hold.

Ingredients You’ll Need to Make This Dish

To make this delectable shakshuka with eggplant, gather the following ingredients:

4 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves of garlic, minced
1 medium globe eggplant, diced
4 large ripe tomatoes, chopped
1 teaspoon of sea salt, or adjust to taste
1 tablespoon of smoked paprika
½ tablespoon of ground cumin
½ teaspoon ground coriander
1 teaspoon of red pepper flakes or ½ of a fresh jalapeño, finely diced
½ teaspoon of brown sugar
1 tablespoon of pomegranate molasses
Juice of ½ a lemon, freshly squeezed
4 large eggs
A handful of fresh parsley, roughly chopped, for garnish

How to Make This Shakshuka with Eggplant?

Let’s dive into the step-by-step guide to crafting this vibrant dish.

Step 1: Prepare Your Ingredients

Start by washing your eggplant and tomatoes. Dice the eggplant into small cubes, about 1 inch. Chop the tomatoes to roughly the same size. Finely chop the onion and garlic. Having everything ready makes cooking smoother and faster.

Step 2: Sauté the Onions and Garlic

In a deep skillet, heat the olive oil over medium heat. Add the chopped onion. Sauté until they become translucent, stirring occasionally. This should take about 5–7 minutes. Then, toss in the minced garlic and fry for another minute. The aroma should make your kitchen feel warm and inviting.

Step 3: Cook the Eggplant

Now, let the eggplant shine. Add the diced eggplant to the skillet. Cook until it gets tender and starts to brown. This should take around 8–10 minutes. Stir occasionally, allowing it to soak up the flavors of the onion and garlic.

Step 4: Add the Tomatoes and Spices

Gently fold in the chopped tomatoes along with salt, smoked paprika, cumin, coriander, red pepper flakes (or diced jalapeño), brown sugar, pomegranate molasses, and lemon juice. Stir well. The tomatoes will begin to break down, creating a rich sauce. Let this simmer for about 15 minutes. It should thicken slightly and blend into a hearty mixture.

Step 5: Poach the Eggs

Create small wells in the sauce for the eggs. Crack one egg into each well carefully. Cover the skillet and cook for about 5–7 minutes, or until the egg whites are set but the yolks remain runny. You can adjust the time according to your egg preference.

Step 6: Garnish and Serve

Sprinkle the fresh parsley generously on top. Serve the shakshuka right from the skillet, with fresh crusty bread on the side. You’re ready to enjoy!

Tips & Tricks

Here are some shortcuts and insights to elevate your shakshuka:

Pick the Perfect Eggplant: Choose eggplants that are firm and glossy. This ensures a tender bite instead of a sponge-like texture.
Use Fresh Ingredients: Fresh herbs and ripe tomatoes elevate the dish significantly. Don’t skimp on quality!
Control the Spiciness: Adjust red pepper flakes or jalapeños based on your heat tolerance.
Experiment with Spices: If you have Middle Eastern spices like za’atar or sumac, feel free to add them for an extra zing.
Serve It Family Style: Bringing the skillet to the table encourages everyone to dig in together. It builds connection and warmth around the meal.

How Do You Store Leftovers?

Leftovers can be stored easily. Allow the shakshuka to cool completely. Then, transfer it to an airtight container and refrigerate. It will last for about 3-4 days.

To reheat, simmer on the stove or pop it into the microwave. If reheating the eggs, be cautious. They can overcook quickly, so consider adding them fresh if you plan to store leftovers.

What Sides Would Complement Shakshuka with Eggplant?

Here are several delightful side ideas to enjoy alongside your shakshuka.

Crusty Bread: A classic pairing. It’s perfect for scooping up the sauce. A nice sourdough works wonders here, offering a chewy contrast.
Yogurt with Mint: A side of Greek yogurt mixed with fresh mint gives a refreshing coolness. It balances the spices well.
Simple Green Salad: A light salad with arugula, cucumber, and lemon dressing adds a refreshing crunch. It balances the warm, hearty flavors of the shakshuka.

What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?

If you find yourself missing an ingredient, here are some substitutions:

Eggplant: Zucchini can stand in if you’re out of eggplant. It will offer a similar texture.
Tomatoes: Canned diced tomatoes work just as well. Grab a can if fresh tomatoes aren’t available.
Pomegranate Molasses: Honey or balsamic vinegar can be used. They add a touch of sweetness to the dish.
Cumin: If you lack cumin, coriander can fill in. It won’t be quite the same, but you’ll still get a lovely flavor.

Conclusion

In the world of hearty dishes, shakshuka with eggplant stands out with its warmth and comfort. The blend of spices, the rich tomato sauce, and the delicate poached eggs make for a memorable meal.

As I’ve experienced time and again, it carries not just flavors but stories, connections, and the joy of sharing a table.

Gather your ingredients, invite family or friends, and dive into this culinary adventure. Whether for breakfast, lunch, or dinner, you’re bound to fall in love with this comforting dish. Enjoy every flavorful bite!

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Shakshuka with Eggplant Recipe – Great Meal Recipes

Author: Barbara Brito Cuisine: Mediterranean Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins

Servings: 2 Calories: 525 kcal

Best Season: Suitable throughout the year

Description

I remember the first time I encountered shakshuka. I was at a charming little café tucked away in a bustling city. A plate arrived, vibrant with colors and aromas, and I felt an instant connection. The dish had a story. It told of Mediterranean markets and sun-drenched tomatoes, warm spices, and a hint of adventure.

Today, I'm excited to share my twist: shakshuka with eggplant. It transforms this traditional meal into something wonderfully hearty. You may wonder why we’d add eggplant, and trust me, it’s like inviting a new friend to a familiar gathering—it only enriches the experience.