Spiced Roasted Eggplant Shakshuka

Spiced Roasted Eggplant Shakshuka

Recipe by GenevaWatsonCourse: Dinner, BrunchCuisine: AmericanDifficulty: Medium




  • 2 medium or 3 small eggplant

  • 4-6 eggs

  • 1 red chili, finely chopped

  • 1/2 white onion, finely chopped

  • 4 tomatoes, roughly chopped

  • 1 x 400g can of tomatoes in puree

  • olive oil to brush

  • 3 garlic cloves , crushed

  • 1/3 cup chopped parsley

  • 1/3 cup chopped coriander

  • 1 tablespoon paprika

  • 3/4 teaspoon cumin

  • 1 tablespoon brown sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon red wine vinegar

  • coriander, extra, roughly chopped

  • salt and pepper

  • feta, to serve

  • spinach, to serve


  • Preheat oven to 180°C. Prepare a large (or 2 small) baking tray lined with parchment paper.
  • Slice eggplant into 1cm thick rounds. Brush with olive oil and place, in a single layer, on baking tray.
  • Bake for 25 minutes, turning half way through, so both sides are cooked evenly.
  • Combine garlic, parsley, coriander, paprika, cumin and chili in a medium bowl.
  • When done, remove eggplant from oven. Chop into smaller pieces, and add to spice mix. Stir to combine.
  • Heat a tablespoon of olive oil in a large frypan on low heat. Add chopped onion and stir-fry for 3-4 minutes. Add chopped tomatoes and cook a further 5 minutes to soften
  • Add canned tomatoes and simmer 5 minutes. Add eggplant spice mixture to pan. Stir to combine, and bring to a simmer.
  • Add brown sugar, lemon juice and red wine vinegar. Stir to combine.
  • Form small hollows in mixture; using a spoon, and crack an egg into each. Sprinkle with crumbled feta. Cover with a lid and cook for 5-7 minutes, or until eggs are cooked to your liking.
  • Season with salt and pepper and sprinkle extra fresh coriander on top.
  • Serve with crusty ciabatta bread and spinach (optional). Enjoy!
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