Description
A cozy, flavorful one-skillet dish featuring tender eggplant, rich tomato sauce, and poached eggs, garnished with feta and fresh herbs. Perfect for any meal of the day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large eggplant, diced
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley, for garnish
Instructions
- Heat a cast iron skillet over medium heat and add olive oil.
- Add diced eggplant with a pinch of salt and sauté until golden and tender. Remove and set aside.
- In the same skillet, cook onion and bell pepper until softened. Add garlic and stir until fragrant.
- Stir in tomato paste, then add crushed tomatoes, cumin, paprika, cayenne, salt, and pepper. Simmer for 10 minutes until slightly thickened.
- Return the eggplant to the skillet and mix well. Create wells in the sauce and crack eggs into each one.
- Cover with a lid or foil and cook for 6–8 minutes, or until egg whites are set and yolks remain soft.
- Remove from heat, top with feta and parsley, and serve warm with crusty bread or pita.
Notes
- Salt eggplant before cooking to remove bitterness.
- Use a small bowl to crack eggs individually for better control when placing them.
- Let the sauce simmer longer if too watery before adding eggs.
- Top with fresh herbs and cheese just before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 8g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 185mg
Keywords: eggplant shakshuka, vegetarian shakshuka, easy shakshuka, one pan meals, egg recipes