5 from 3 votes
Aubergine Shakshuka
Aubergine Shakshuka, a flavourful vegetarian breakfast or brunch recipe made with poached eggs in a chunky tomato and bell pepper sauce with hearty aubergines, seasoned nicely to create a perfect one-pot dish that goes down well with absolutely everyone. Serve it with crusty bread for a feast fit for a king!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
2
people
Calories:
584 kcal
Course:
Brunch
Cuisine:
Middle Eastern
Ingredients
- 2 aubergine
- 6 tomatoes on the vine medium size
- 1 onion
- 2 garlic cloves
- ¼ cup vegetable oil vegetarian
- 1 red bell pepper
- 3 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 teaspoon dried herbs
- 1 teaspoon paprika
- ¼ cup water
Instructions
- Add 2 tablespoons of oil to a large pan and heat it up.
- Chop the aubergines leaving the skin on, and add half of them to the pan.
- Fry until golden, stirring occasionally.
- Remove them from the pan, add more oil, and fry the remaining aubergines.
- When they are cooked, remove them from the pan and set aside.
- Add the rest of the oil to the pan, the onion chopped finely, and fry it on a medium heat until golden.
- Add the red pepper cut julienne, and cook it for 3-4 minutes so that it can soften a bit.
- In go the tomatoes chopped into quarters, peeled and chopped garlic, salt, pepper, herbs and paprika.
- Give everything a good stir, and leave them to cook until the tomatoes are mushy - it can take up to 5 minutes.
- Add the water, place the lid on, and leave it to simmer for 1-2 minutes.
- Return the aubergines to the pan, mix well, then make 3 nests into the sauce, and crack the eggs in.
- Place a lid on, and cook until the egg whites are cooked, but the yolks are still runny.
- Garnish with fresh parsley and extra black pepper if you wish, and serve immediately.
Cup of Yum
Notes
- I chose to fry the aubergines, but you can also baked them - simply chop them the same way, transfer to a roasting pan, drizzle some oil over, and leave them to bake for 15-20 minutes until cooked through.
- Then just start making the sauce with frying the onions, and follow the exact same steps from here - this is a good option, but it's entirely up to you.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
53g
(18%)
Protein
18g
(36%)
Fat
38g
(58%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.1g
(5%)
Cholesterol
246mg
(82%)
Sodium
717mg
(30%)
Potassium
2263mg
(48%)
Fiber
21g
(84%)
Sugar
31g
(62%)
Vitamin A
5920IU
(118%)
Vitamin C
142mg
(158%)
Calcium
151mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 584
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 246mg | 82% |
| Sodium | 717mg | 30% |
| Potassium | 2263mg | 48% |
| Fiber | 21g | 84% |
| Sugar | 31g | 62% |
| Vitamin A | 5920IU | 118% |
| Vitamin C | 142mg | 158% |
| Calcium | 151mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.