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Spiced Eggplant Shakshuka

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A hearty and flavorful shakshuka featuring smoky roasted eggplant, spiced tomato sauce, and soft-poached eggs, perfect for brunch or a cozy vegetarian dinner.

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

Instructions

  1. Preheat oven to 200°C (400°F). Slice eggplants into rounds, brush with olive oil, season with salt and pepper, and roast for 20 minutes until golden and soft.
  2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and red chilli, and cook until fragrant and softened.
  3. Stir in paprika and cumin, cooking for 1 minute to release the aroma.
  4. Add chopped fresh tomatoes and canned tomatoes, followed by brown sugar, lemon juice, and red wine vinegar. Simmer for 10–15 minutes until thickened.
  5. Fold in roasted eggplant, parsley, and coriander. Season with salt and pepper.
  6. Make small wells in the sauce and crack the eggs into them. Cover and cook on low heat for 5–8 minutes, until eggs are just set but yolks are still soft.
  7. Top with extra coriander and crumbled feta. Serve hot, optionally with wilted spinach or warm bread.

Notes

To make it vegan, omit eggs and feta and add chickpeas or tofu.

Adjust spice level by varying the amount of red chilli.

Can prepare the sauce ahead and add eggs before serving.

Serve with crusty bread, pita, or flatbread for dipping.

Freeze the sauce (without eggs) for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/spiced-eggplant-shakshuka/