Eggplant Shakshuka
A warm and nourishing twist on shakshuka, this eggplant-centric, vegetarian dish is hearty, flavorful, and prepared in just one pan!
Servings 2
Calories 458kcal
Equipment
- large skillet
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup diced yellow onion
- 2 cloves garlic minced or pressed
- 2 cups cubed eggplant from about 0.5 pound (1 medium globe eggplant)
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt more to taste
- 14.5 ounces canned diced tomatoes with their juices
- 2 teaspoons honey
- 4 eggs
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley for garnish
- Crusty bread or pita for serving
Instructions
- Warm olive oil in a large skillet (with a lid) over medium heat.
- Add the onion and garlic to the skillet. Cook, stirring occasionally to prevent the garlic from burning, for 2 to 3 minutes or until the onion begins to soften.
- Add the cubed eggplant to the skillet with an extra drizzle of olive oil if the skillet seems dry. Cook, stirring occasionally, for 7 to 8 minutes until slightly softened and lightly browned.
- Stir in the paprika, cumin, red pepper flakes, and salt. Cook for another minute until fragrant.
- Add the diced tomatoes and honey to the skillet. Cook for 6 to 8 minutes until the mixture starts to thicken into a stew-like texture and the eggplant is completely tender.
- Use the back of a spoon to create four wells in the tomato mixture that are big enough to fit a cracked egg without it being too squished. It's OK if there is a little liquid pooled in the wells but you don't want pieces of veggies in them that prevent the egg from absorbing heat from the skillet. Crack an egg into each well. I like to add a dash of salt and black pepper on top of the eggs as they cook.
- Cover the skillet and reduce the heat to low. Cook for 5 to 8 minutes until the egg whites are just set and the yolks are jammy. If you want runny eggs, cook the eggs for 3 to 5 minutes. For harder yolks, increase the cooking time to 7 to 10 minutes. Resist the urge to increase the heat, since this will cause the eggs to overcook quickly.
- Transfer the shakshuka to serving plates. Sprinkle with feta cheese and fresh parsley.
- Serve immediately with crusty bread or pita.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftover shakshuka sauce in airtight containers in the refrigerator for 2 to 3 days. I don't recommend storing the eggs as leftovers, since the yolks will get hard and the texture will change. Instead, you can reheat the leftover veggie mixture in a skillet over medium heat and poach fresh eggs in it as desired.
- Nutrition facts do not include bread.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 28g | Protein: 20g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 361mg | Sodium: 938mg | Potassium: 897mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2425IU | Vitamin C: 35mg | Calcium: 345mg | Iron: 6mg