Name: Spiced Eggplant Shakshuka
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 medium or 3 small eggplants; Olive oil, to brush; 3 garlic cloves, crushed; 1/3 cup chopped parsley; 1/3 cup chopped coriander; 1 tablespoon paprika; 3/4 teaspoon cumin; 1 red chilli, finely chopped; 1/2 white onion, finely chopped; 4 tomatoes, roughly chopped; 1 x 400g can tomatoes in puree; 1 tablespoon brown sugar; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 4–6 eggs; Extra coriander, roughly chopped (for garnish); Feta cheese, to serve; Salt and pepper, to taste; Spinach, optional, to serve

This Spiced Eggplant Shakshuka is a vibrant, hearty dish that blends smoky eggplant with rich, spiced tomato sauce and soft-poached eggs. I love making it for a cozy weekend brunch or a quick vegetarian dinner because it’s full of bold flavors, satisfying textures, and aromatic spices that fill my kitchen with warmth.

Why You’ll Love This Recipe

I love how the eggplant adds a deep, smoky flavor that perfectly balances the tangy tomatoes and earthy spices. The mix of parsley, coriander, paprika, and cumin gives the dish a comforting, Middle Eastern-inspired aroma. It’s versatile enough to enjoy for breakfast, lunch, or dinner, and I can easily adjust the spice level depending on my mood. Plus, the combination of creamy eggs, salty feta, and a hint of lemon makes every bite bright and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 medium or 3 small eggplant
olive oil to brush
3 garlic cloves, crushed
1/3 cup chopped parsley
1/3 cup chopped coriander
1 tablespoon paprika
3/4 teaspoon cumin
1 red chilli, finely chopped
1/2 white onion, finely chopped
4 tomatoes, roughly chopped
1 x 400g can of tomatoes in puree
1 tablespoon brown sugar
2 tablespoons lemon juice
1 tablespoon red wine vinegar
4-6 eggs, depending on how many each person wants
coriander, extra, roughly chopped
feta, to serve
salt and pepper
± spinach to serve

Directions

I start by preheating the oven to 200°C (400°F). I slice the eggplant into rounds, brush both sides lightly with olive oil, season with salt and pepper, and roast for about 20 minutes until golden and soft.
While the eggplant roasts, I heat a drizzle of olive oil in a large skillet or pan over medium heat. I add the onion, garlic, and red chilli, and cook until fragrant and soft.
Then I stir in the paprika and cumin, letting the spices bloom for about a minute before adding the fresh tomatoes and canned tomatoes.
I mix in the brown sugar, lemon juice, and red wine vinegar, letting the sauce simmer gently for 10–15 minutes until thickened.
Once the sauce is ready, I fold in the roasted eggplant along with the chopped parsley and coriander. I season with salt and pepper to taste.
Using a spoon, I make small wells in the sauce and crack the eggs into them. I cover the pan and cook on low heat until the eggs are just set but still soft in the center, about 5–8 minutes.
I finish by scattering extra coriander and crumbled feta on top. I like to serve it hot, sometimes with a handful of wilted spinach on the side or underneath.

Servings and Timing

This recipe serves 4 people and takes about 45 minutes from start to finish—20 minutes for roasting the eggplant and another 25 minutes for preparing the sauce and cooking the eggs.

Variations

I sometimes add a handful of spinach or kale to the tomato sauce for extra greens. If I’m craving a bit of smoky depth, I stir in a pinch of smoked paprika. For a heartier version, I serve it over couscous or with warm flatbread. I’ve also made it with roasted bell peppers for a sweeter twist or topped it with avocado slices for creaminess.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it on the stove over low heat, adding a splash of water or tomato puree if the sauce has thickened too much. I try to avoid reheating the eggs too long to keep them tender.

FAQs

Can I make this shakshuka ahead of time?

Yes, I prepare the sauce and roasted eggplant in advance, then reheat and add the eggs just before serving.

Can I use canned eggplant or skip roasting it?

I prefer roasting fresh eggplant for the best texture, but in a pinch, canned or pre-grilled eggplant can work.

What can I serve with this shakshuka?

I usually serve it with crusty bread, pita, or warm flatbread to soak up the sauce.

Can I make it vegan?

Yes, I skip the eggs and feta, and sometimes add chickpeas or tofu for protein.

How spicy is this dish?

It has a gentle heat from the red chilli, but I can make it milder or hotter by adjusting the amount of chilli.

Can I use different herbs?

Absolutely, I sometimes use mint or basil if I don’t have coriander or parsley.

Can I freeze shakshuka?

I freeze the sauce without eggs in portions and add fresh eggs when reheating.

What kind of pan works best?

I use a wide, heavy skillet or a cast-iron pan to cook everything evenly.

Can I use cherry tomatoes instead of regular ones?

Yes, cherry tomatoes add a sweet, rich flavor and work beautifully in the sauce.

How do I know when the eggs are perfectly cooked?

I cook them until the whites are set but the yolks are still runny—usually about 5 to 8 minutes, depending on heat.

Conclusion

This Spiced Eggplant Shakshuka is one of my favorite comforting dishes to make when I want something warm, flavorful, and satisfying. The roasted eggplant adds depth, the spiced tomato sauce feels rich and aromatic, and the soft eggs bring everything together beautifully. Whether I’m serving it for brunch or a simple dinner, it’s always a crowd-pleaser that feels both rustic and special.