Shakshouka with Tomatoes and Eggplant

Shakshouka With Tomatoes And Eggplant Recipe

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Try this delicious and unique dish with eggs nestled in a savory/spicy tomato sauce with eggplant, onion, and mint.


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25 Min
1 Hr


  • 2
    medium eggplants, trimmed and sliced into 3/4 inch rounds
  • 3 1/2 Tbsp
    olive oil, kosher salt, and black pepper
  • 1/4 c
    mint, chopped
  • 1 medium
    onion, coarsely chopped
  • 3 clove
    garlic, sliced
  • 2 tsp
  • 1 tsp
    ground cumin
  • 1/4 tsp
    red pepper flakes
  • 5
    roma tomatoes, chopped and juice reserved
  • 1/2 c
    tomato puree
  • 1/2 c
    feta cheese, crumbled
  • 4 large
  • 2
    whole wheat pitas, toasted and halved (optional)

How to Make Shakshouka with Tomatoes and Eggplant


  1. Heat oven to 375 degrees. On a rimmed baking sheet, brush eggplant with 1 1/2 tbsp. oil. Season with 1/4 tsp. salt. Roast until soft and golden, turning once halfway through baking - approx. 25 minutes. Remove and coarsely chop - combine with 2 tbsp. mint.
  2. Increase oven temp to 425 degrees. Heat 2 tbsp. oil in an ovenproof skillet on medium heat. Add onion and garlic and cook, stirring until beginning to brown on edges - watch garlic careful to prevent burning.
  3. Stir in paprika, cumin and red pepper flakes. Cook, stirring for 1 minute. Add tomatoes and their juice and the tomato puree; cook until tomatoes break down, stirring occasionally about 15 minutes. Add eggplant mixture and cook 2 minutes. Stir in 1/2 tsp. salt and 1/4 tsp. black pepper.
  4. Remove from heat. With spoon, create 4 indentations in sauce. Crack in eggs into indentations. Transfer pan to oven and cook until the egg whites are set, but the yolks are still runny approx. 5-7 minutes. Top with feta cheese and remaining mint. Serve with pita bread, if desired.

Printable Recipe Card

About Shakshouka with Tomatoes and Eggplant

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Middle Eastern
Other Tag: Healthy

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