Eggplant Shakshuka
This eggplant shakshuka adds tender sautéed eggplant and Moroccan spice blend, ras el hanout, to this classic poached egg and tomato sauce meal.
Ingredients
For the eggplant shakshuka
- 1 medium (3/4 to 1 lb) eggplant
- 4 to 5 tablespoons olive oil, plus more for drizzling
- 1 small onion, diced 1/4 inch (6 mm)
- 1 garlic clove, thinly sliced
- 1 tablespoon store-bought or homemade ras el hanout
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 2 cups tomato passata or canned tomatoes blitzed in the blender with a little added water if needed
- Salt and freshly ground black pepper
- 6 large eggs
- 2 ounces feta, crumbled, or more to taste
For serving
- Small handful cilantro leaves, roughly chopped (optional)
- Fresh red or green chile pepper, sliced paper thin (optional)
- Toasted sourdough bread (optional)
Instructions
Make the eggplant shakshuka
- Preheat the oven to 400°F (204°C).
- Trim the stem end of the eggplant and then cut the eggplant in half lengthwise. Quarter each half lengthwise to create 8 full-length wedges.
☞ TESTER TIP: You can always thickly slice the eggplant crosswise into circles and then slice them in half if you prefer a presentation that’s a little less visually stunning and a little easier to scoop from the skillet.
- In a large ovenproof skillet over medium-high heat, warm 3 tablespoons of oil until shimmering but not smoking. Working in batches if necessary to keep from crowding the pan, fry the eggplant until well-browned, 4 to 5 minutes per side. It may be necessary to add an additional tablespoon oil between batches. Transfer the eggplant to a plate.
- Reduce the heat to medium and add the onion to the skillet along with another tablespoon of oil. Cook, stirring occasionally, for 5 minutes.
- Stir in the garlic and cook for 1 minute more. Add the ras el hanout smoked paprika, tomato paste, and sugar and stir well. Pour in the tomato passata and season generously with salt and pepper.
☞ TESTER TIP: If the sauce seems a touch too thick at this point, simply stir in a little water to loosen it slightly. Figure up to 1/3 or even 1/2 cup water as needed.
- Arrange the eggplant wedges in the sauce and simmer until the eggplant is fork-tender but not mushy, 5 to 10 minutes.
- Remove the skillet from the heat. Taste the sauce and, if desired, adjust the seasoning.
- Make 6 small gaps in the sauce between the eggplant wedges.
- Working with 1 egg at a time, crack the egg over a bowl, allowing a little of the white to fall away. Place the egg in a small bowl or saucer and pour it into a gap in the sauce. Repeat with the remaining eggs. Reserve the remaining egg whites for another use.
- Sprinkle half the feta over the eggs and sauce. If desired, drizzle a little more oil over everything.
- Slide the skillet in the preheated oven and cook until the eggs reach the desired doneness, about 5 minutes if you like the yolks still runny and about 7 minutes for eggs cooked to medium.
To serve
- Scatter with the remaining feta. If desired, drizzle the shakshuka with a little more olive oil, sprinkle with the cilantro and/or chiles, add a pinch of salt, and don’t forget some toasted sourdough bread to mop up every last bit of sauce.
Notes
Spicier Eggplant Shakshuka
To warm things up in this shakshuka, we like to spike it with a modest (or maybe not-so-modest) dollop of harissa or a sprinkle of dried chile such as Aleppo pepper directly into the sauce as it simmers. The optional fresh chile slices at the end are, of course, still optional. You do you.Nutrition
Serving: 1portion | Calories: 435kcal | Carbohydrates: 19g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 610mg | Fiber: 5g | Sugar: 11g