Name: Spiced Eggplant Shakshuka Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 medium or 3 small eggplants; Olive oil to brush; 3 garlic cloves, crushed; 1/2 white onion, finely chopped; 1 red chilli, finely chopped; 4 tomatoes, roughly chopped; 1 x 400g can of tomatoes in puree; 1/3 cup chopped parsley; 1/3 cup chopped coriander; 1 tablespoon paprika; 3/4 teaspoon cumin; 1 tablespoon brown sugar; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; Salt and pepper to taste; 4-6 eggs (depending on serving size); Extra coriander, roughly chopped; Feta cheese, to serve; Optional: spinach

Jump to Recipe· 4.1 from 47 reviews

If you’ve ever yearned for a dish that bursts with vibrant flavors and cozy textures, look no further than this Spiced Eggplant Shakshuka Recipe. It’s a delightful twist on the beloved Middle Eastern classic, swapping out the usual peppers and tomatoes for tender, smoky eggplants that soak up all those fragrant spices perfectly. You’ll find the combination of cumin, paprika, garlic, and fresh herbs makes every bite an irresistible celebration of warmth and comfort. Whether you’re serving it for breakfast, brunch, or a relaxed dinner, this dish promises to become one of your go-to favorites, inviting you to savor not only the taste but the joyous process of making it from scratch.

Ingredients You’ll Need

A loaf of bread with a golden-brown crust dusted with white flour rests partly on a black cloth, close to the top of the image. Below it, there are three thick slices of bread with a light airy texture and a pale tan color, placed on cream-colored parchment paper. One smaller piece sits separately at the bottom left. Bright green cilantro leaves with thin stems are spread around the bottom right corner. Part of a black pan with a cooked egg and red sauce is visible at the bottom right corner. All items are set on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, featuring ingredients that come together simply yet yield a complex and inviting flavor profile. Each component plays a vital role, whether it’s lending depth, freshness, or a hint of tang that balances the richness of the eggplant and eggs.

Eggplant: Choose firm, medium-sized ones for the best texture and flavor absorption.
Olive oil: For brushing and sautéing, it adds silky richness and helps the spices bloom.
Garlic cloves: Crushed to release pungent aroma that layers the dish with depth.
Chopped parsley: Adds a fresh, herbaceous lift that cuts through the warmth.
Chopped coriander: Provides a citrusy, bright note to balance the spice.
Paprika: A smoky or sweet paprika will impart warmth and color.
Cumin: A touch brings earthiness that ties all the spices together beautifully.
Red chilli: Finely chopped for a gentle heat that tingles but doesn’t overpower.
White onion: Finely chopped for sweetness and body in the sauce.
Fresh tomatoes: Roughly chopped for freshness and juicy texture.
Canned tomatoes in puree: Intensifies the sauce with rich tomato flavor.
Brown sugar: Balances acidity with subtle sweetness.
Lemon juice: Adds brightness and a zesty punch.
Red wine vinegar: Enhances the tang and sharpens flavors.
Eggs: The star protein, gently cooked right in the sauce for a luscious finish.
Extra coriander: For garnish and fresh aroma.
Feta: Crumbled over the top for creamy saltiness.
Spinach: Optional, for added color and a boost of greens.
Salt and pepper: To seasoning perfection.

How to Make Spiced Eggplant Shakshuka Recipe

Step 1: Prepare the Eggplant

Begin by slicing your eggplants into thick rounds or cubes, then brush them generously with olive oil to ensure a golden, tender outcome. Roast or grill these slices until they develop a rich, smoky flavor and soften to a melt-in-your-mouth texture. This forms the hearty base of your shakshuka, setting the tone for the spices and sauce that will follow.

Step 2: Build the Spiced Tomato Sauce

In a large, deep skillet, warm olive oil and gently sauté the finely chopped onion and crushed garlic until translucent and fragrant. Stir in the paprika, cumin, and red chilli to bloom the spices. Add the fresh tomatoes and canned puree, then sprinkle in a touch of brown sugar, lemon juice, and red wine vinegar for complexity. Simmer this mixture, allowing the flavors to harmonize into a thick, luscious sauce that will envelop the eggplant beautifully.

Step 3: Combine Eggplant and Sauce

Once your sauce is rich and fragrant, nestle the roasted eggplant pieces into the skillet. The eggplant will soak up the spicy tomato goodness, marrying their smoky flavor with the zesty, aromatic sauce to create a harmonious blend typical of the Spiced Eggplant Shakshuka Recipe.

Step 4: Poach the Eggs

Create little wells in the sauce and gently crack your eggs one by one into these spaces. Cover the pan and let the eggs gently poach until the whites are set but the yolks remain deliciously runny. This step is where your comforting shakshuka truly shines, with eggs adding richness and indulgence.

Step 5: Final Touches

Season everything with salt and black pepper to taste. Scatter freshly chopped coriander over the top and crumble feta cheese liberally for a salty, creamy finish. If you like, wilt a handful of spinach in the pan to add nourishing greens and extra color.

How to Serve Spiced Eggplant Shakshuka Recipe

The image shows a baking tray lined with parchment paper holding several eggplant slices of different sizes spread out evenly. Each slice has a pale yellow interior with visible seeds and a dark purple skin around the edges. Some slices appear to be brushed with oil, giving them a shiny texture. A wooden brush with dark bristles rests on one of the eggplant slices on the left side. The tray edges are dark, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The easiest way to add an extra layer of flavor and crunch is with freshly chopped coriander and crumbled feta. The herbs lend brightness while feta introduces a salty tang that contrasts beautifully with the spices. A drizzle of good olive oil right before serving elevates the dish even further.

Side Dishes

Serve your shakshuka with warm crusty bread or soft pita to scoop up every bit of that aromatic sauce and runny egg yolk. A side of labneh or a simple cucumber salad can provide a refreshing counterpoint to the spiced, hearty nature of the dish.

Creative Ways to Present

Try serving this Spiced Eggplant Shakshuka Recipe in individual shallow earthenware dishes or cast-iron skillets for a rustic, authentic feel. You can even transform leftovers into a filling for pita pockets, layered with fresh veggies and a dollop of yogurt for a vibrant, portable meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your shakshuka to an airtight container and refrigerate. The eggplant and sauce keep well for up to three days, making this dish perfect for a make-ahead meal that tastes even better the next day as the flavors meld.

Freezing

The sauce and eggplant component of the Spiced Eggplant Shakshuka Recipe can be frozen separately before adding eggs. Freeze in a sealed container for up to two months. For best results, add the eggs fresh when reheating to preserve their texture.

Reheating

Reheat your leftovers gently on the stovetop over low heat until warmed through. If you froze the sauce, thaw it overnight in the fridge before reheating. Poach fresh eggs into your sauce for a rejuvenated and satisfying meal.

FAQs

Can I make this Spiced Eggplant Shakshuka Recipe vegan?

Absolutely! Skip the eggs and feta, and consider adding chickpeas or tofu for protein. The sauce itself is packed with flavor that carries wonderfully without animal products.

What type of eggplant works best?

Medium-sized globe eggplants are ideal as they offer a balance of flesh and skin, giving you buttery texture when cooked. Smaller varieties work too, just adjust cooking time accordingly.

How spicy is this recipe?

The heat level is mild to medium depending on how much red chilli you use. You can reduce or omit it for a gentler spice or increase it for more kick.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made a day or two in advance and refrigerated. This allows the flavors to deepen and makes assembly quick and easy when you’re ready to cook.

What do I do if I don’t have fresh herbs?

Dried herbs can be substituted but use sparingly as they are more concentrated. Better yet, fresh parsley and coriander add freshness and vibrancy that really brighten this dish.

Final Thoughts

This Spiced Eggplant Shakshuka Recipe is truly a celebration of bold flavors and comforting textures, perfect for sharing with loved ones or savoring solo on a cool day. It’s straightforward, nourishing, and utterly satisfying. Once you try it, I have no doubt it will become a treasured recipe in your kitchen. So go ahead, gather these simple ingredients, and treat yourself to this joyous culinary experience—it’s well worth every delicious bite.