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Roasted Eggplant Shakshuka

Shakshuka is the quintessential brunch dish of Israeli cuisine. Rooted in Tunisia, this spicy concoction made of red peppers, tomatoes, garlic and chillies is the perfect base for baked eggs. Shakshuka is easy to make, it's healthy and diet friendly. There are many versions, but one of my favorites is adding roasted eggplant to the sauce. The eggplants elevate the shakshuka, and add a beautiful texture and flavor to the dish.


6 garlic cloves, roughly chopped

1 red bell pepper, diced

1 jalapeño, diced

2 ripe tomatoes, diced

1 eggplant, peeled and cut into 1 inch squares

2 tbs tomato paste

3 tbs extra virgin olive oil

1/2 cup water

1/4 tsp sugar

2 1/2 tbs sweet paprika

pinch red pepper falkes

Salt and pepper

4-6 whole eggs


1. Peel the eggplant, leaving streaks of the peel, and cut into 1inch squares. Place on a baking sheet lined with parchments and spray or drizzle olive oil, salt and pepper. Bake on 400F about 15 minutes until lightly brown and cooked through.

2. Place the olive oil, garlic and pepper flakes in a oven proof skillet and cook on low heat 2-3 minutes until very fragrant and still light in color. If the garlic is browning remove from the heat.

3. Add the diced bel pepper and jalapeño and sauté for about 3 minutes, stirring occasionally. Add the paprika and 1tsp salt, and stir another minute.

4. Add the tomato (with the liquids) and stir until well incorporated.

5. Add the tomato paste and the water and gently stir until well combined. Season with more salt and pepper and reduce the heat to simmer. Add the sugar.

6. Simmer for 15 minutes, occasionally stirring, until the sauce thickens and the tomatoes and peppers are broken down. Taste and add salt and pepper to taste.

7. Add the roasted eggplant to the sauce, stirring gently to combine, and simmer for 5 more minutes.

8. Make wells in the sauce and carefully crack an egg into each well. Cook for 5 minutes, until the whites are cooked through, and the yolks are still runny.

9. Cover with a lid, close the stove, and leave covered on the stove for 5 minutes to steam until the yolks are still runny, but the top part is set.

10. Sprinkle with parsley and serve immediately.

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