The best eggplant shakshuka
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
2 people
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Calories
525 kcal
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Cuisine
Mediterranean, Middle Eastern, Israeli
The best eggplant shakshuka
Description
The best eggplant shakshuka is a variation of the classic tomato and egg poached dish that highlights the use of medium-sized eggplant cut into half-inch cubes, which are salted before cooking to draw out moisture. The eggplant is browned in vegetable oil to deepen its flavor and absorbed richness before combining with sautéed golden onions, minced garlic, and diced tomatoes. Spices like paprika, cumin, and chili flakes add a warm and mild heat, balanced by a touch of sugar and lemon juice that brighten the sauce.
The eggs are cracked directly onto the thickened tomato and eggplant base and gently cooked until the whites are set but the yolks remain tender and runny, contributing a creamy element to the dish. Fresh parsley sprinkled on top adds herbal freshness to the hearty, savory flavors.
This shakshuka is a one-pan meal that works well for breakfast, brunch, or even a light dinner. It pairs nicely with crusty bread to scoop up the sauce and eggs. The method of salting and browning the eggplant ensures it retains a pleasant texture without becoming soggy, and the spice blend offers a gentle warmth without overpowering the dish.
A plant-based alternative can be made by replacing the eggs with crumbled extra-firm tofu stirred into the sauce at the end, maintaining the dish's richness without animal products.
Ingredients
- 1 onion large
- 1 eggplant medium
- 4 TBs neutral cooking oil generic cooking oil
- 4 tomato or a can of canned tomatoes, large
- 3 cloves garlic
- 1 teaspoon salt or more, to taste
- 1 TB paprika
- ½ TB cumin
- 1 teaspoon chili flakes or ½ of a fresh jalapeno - this would depend on your spice tolerance level
- ½ teaspoon sugar
- lemon juice of ½ lemon
- parsley to taste, a handful
- 4 egg
Instructions
- Chop onions finely. Dice eggplant and tomatoes into ½ inch cubes. Place eggplant in a colander, and salt it to draw liquids out. Mince garlic finely. If using a fresh jalapeno pepper, chop ½ a pepper finely.
- Heat a large pan to medium heat - the pan would preferably be either non-stick, or enamel-coated (trust me, you want something that you're not going to have to scrape eggs and sauce from). When pan is hot, add one TB of vegetable oil, and onion. Saute onion on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.
- When onions have turned golden, add 2 TBs of oil and eggplant cubes - but do not crowd them! It's better that you use less eggplant than crowding it, because it won't result in an even browning. Let eggplant brown for a few minutes, then when the eggplant has soaked up all the oil, add another TB of oil, and toss eggplant to coat. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure equal coverage, until all have coloured evenly.
- Add tomatoes to pan. Let tomatoes draw water on medium heat, stirring occasionally, until they all break down into a chunky sauce (this can take anywhere between 15 and 25 minutes). Add chopped garlic cloves and spices.
- Crack eggs into a bowl. Traditionally, eggs are simply poured into the shakshuka sauce, one egg per hole; but some people, myself included, prefer the eggs scrambled separately, and then mixed with a bit of sauce in their little nests. If you're unsure what you will prefer, try both methods.
- With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest (or a bit of egg scramble per nest, if going the scrambled route). On medium heat, cover pan (this is important!), and let eggs cook between 8 to 10 minutes, testing for doneness after eight (you want the whites of the eggs to set and change from translucent, while the yolk should still be a little jiggly). Squeeze the juice of half a lemon on the shakshuka.
- Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste. Don't forget to sop up the sauce when you're done.
Notes
- Salting the eggplant before cooking helps remove excess moisture and prevents sogginess in the finished dish.
- Use a non-stick or enamel-coated pan to avoid sticking and ease cleanup from the tomato and egg mixture.
- Adjust chili flake or jalapeno quantity to control the heat according to your spice tolerance.
- For a vegan version, substitute eggs with crumbled extra firm tofu mixed into the tomato sauce just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 327mg | 109% |
| Sodium | 1327mg | 55% |
| Potassium | 1411mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 19g | 38% |
| Vitamin A | 3019IU | 60% |
| Vitamin C | 64mg | 71% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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