Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 4 large eggs
- 4 ounces feta cheese, crumbled
- 1/4 cup chopped fresh flat-leaf parsley
Do This
- 1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- 2. Toss the eggplant with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast for 25 minutes.
- 3. Sauté the onion and bell pepper in the remaining oil for 8 minutes, then add the garlic, cumin, paprika, and red pepper flakes.
- 4. Stir in the tomato paste, crushed tomatoes, water, remaining salt, and remaining black pepper; simmer for 10 minutes.
- 5. Fold in the roasted eggplant, make four wells, and crack one egg into each well.
- 6. Cover and gently cook for 6 to 9 minutes, then finish with feta and parsley.
Why You’ll Love This Recipe
- Roasting gives the eggplant tender centers and deeply browned edges without making it greasy.
- Smoked paprika, cumin, garlic, and tomatoes create a rich sauce with plenty of warmth and flavor.
- Everything comes together in one skillet after the eggplant is roasted, making serving and cleanup easy.
- It is satisfying enough for dinner but equally at home on a brunch table.
Grocery List
- Produce: 2 medium eggplants, 1 medium yellow onion, 1 medium red bell pepper, 1 head garlic, and 1 bunch flat-leaf parsley
- Dairy: 4 large eggs and 4 ounces feta cheese
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, ground cumin, smoked paprika, crushed red pepper flakes, tomato paste, and 1 can crushed tomatoes
Full Ingredients
For the Roasted Eggplant
- 2 medium eggplants, about 1 1/2 pounds total, cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Smoky Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced into 1/2-inch pieces
- 1 medium red bell pepper, seeded and diced into 1/2-inch pieces
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Eggs and Topping
- 4 large eggs
- 4 ounces feta cheese, crumbled
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Step-by-Step Instructions
Step 1: Heat the oven and prepare the eggplant
Position a rack in the center of the oven and preheat it to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Cut the eggplants into roughly even 1-inch cubes so they roast at the same rate.
Step 2: Roast the eggplant until browned
Place the eggplant on the prepared baking sheet. Drizzle it with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss thoroughly, then spread the pieces into a single layer with a little space between them. Roast for 25 minutes, turning the pieces after 15 minutes, until the eggplant is tender in the center and browned around the edges.
Step 3: Soften the onion and bell pepper
While the eggplant roasts, warm the remaining 1 tablespoon olive oil in a 12-inch skillet with a lid over medium heat. Add the onion and red bell pepper. Cook for about 8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. If the vegetables begin to brown too quickly, reduce the heat to medium-low.
Step 4: Build the smoky spice base
Add the minced garlic, cumin, smoked paprika, and crushed red pepper flakes to the skillet. Cook for 30 seconds, stirring constantly, just until fragrant. Add the tomato paste and cook for 1 minute, stirring it into the vegetables until it darkens slightly and begins to coat the bottom of the skillet.
Step 5: Simmer the tomato sauce
Pour in the crushed tomatoes and 1/2 cup water, then add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 10 minutes, stirring occasionally. The finished sauce should be thick enough to hold shallow wells for the eggs but still look moist and spoonable.
Step 6: Add the eggplant and poach the eggs
Gently fold the roasted eggplant into the tomato sauce and simmer for 3 minutes so it can absorb some of the flavor. Use the back of a spoon to make four evenly spaced wells in the sauce. Crack each egg into a small bowl, then carefully slide one egg into each well. Cover the skillet and cook over low heat for 6 to 9 minutes. Check after 6 minutes; the whites should be fully opaque while the yolks remain soft and gently wobble when the skillet is moved.
Step 7: Add the feta and parsley
Remove the skillet from the heat as soon as the eggs are cooked to your liking. Scatter the crumbled feta and chopped parsley over the top, keeping some of the golden yolks visible. Let the shakshuka rest uncovered for 2 minutes, then spoon it into shallow bowls and serve while hot.
Pro Tips
- Give the eggplant room: Use a large baking sheet and keep the cubes in one layer. Crowded eggplant steams instead of developing browned, flavorful edges.
- Use a skillet with a lid: A 12-inch skillet gives the eggs enough room, while the lid traps steam so their tops cook gently.
- Keep the sauce thick: If the sauce looks watery, simmer it for another 2 to 4 minutes before adding the eggs. A thick sauce holds the eggs in place.
- Watch the yolks closely: Eggs continue cooking in the hot sauce after the skillet leaves the heat, so uncover the pan while the yolks are still slightly softer than you prefer.
- Season thoughtfully: Feta is salty, so taste the finished sauce before adding any extra salt at the table.
Variations
- Green shakshuka accent: Stir 2 packed cups of baby spinach into the sauce with the roasted eggplant and cook until wilted before adding the eggs.
- Extra-spicy version: Increase the crushed red pepper flakes to 1/2 teaspoon and add 1 tablespoon of harissa paste with the tomato paste.
- Dairy-free version: Omit the feta and finish the dish with 2 tablespoons of toasted pine nuts and an additional 2 tablespoons of parsley.
Storage & Make-Ahead
For the best texture, prepare the roasted eggplant and tomato sauce up to 3 days ahead, refrigerate them separately in airtight containers, and add fresh eggs when reheating. To finish, combine the sauce and eggplant in a skillet, bring them to a gentle simmer, and proceed with poaching the eggs. Fully cooked leftovers can be refrigerated for up to 3 days, although reheated yolks will become firmer. Reheat gently in a covered skillet over medium-low heat until the sauce and eggs reach 165°F (74°C). The eggplant-tomato mixture can also be frozen without the eggs, feta, or parsley for up to 3 months; thaw it overnight in the refrigerator before reheating and finishing the dish.
Nutrition (per serving)
Calories: 390 kcal | Carbs: 30g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Fiber: 9g | Sugar: 15g | Sodium: 850mg | Cholesterol: 210mg
