Eggplant Shakshuka

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Cubes of tender eggplant mingle with a harissa-spiced tomato sauce and soft-cooked eggs in this smoky and satisfying one-pan meal.

Eggplant Shakshuka
Photo:

Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless

Active Time:
30 mins
Total Time:
45 mins
Servings:
4

In this spicy one-pan meal inspired by the shakshuka at Saba in New Orleans, cubes of tender eggplant melt into a harissa-spiced tomato sauce topped with soft-cooked eggs. Whether serving this skillet at brunch or dinner, be sure to include a side of warm pita or bread for sopping up the flavorful sauce. Soak the eggplant cubes in a saltwater brine to season them thoroughly, remove their bitterness, and help them retain their shape when cooking.

Frequently Asked Questions

  • What country is shakshuka from?

    While many people say shakshuka originated in Tunisia, those origins are a topic of hot debate — others claim it has Algerian, Libyan, Moroccan, Egyptian, Turkish, or Yemeni roots.  The dish is popular in parts of North Africa and throughout the Middle East.

  • What time of day is shakshuka eaten?

    Although popularly enjoyed as a main entree for breakfast, shakshuka can also be eaten for lunch or dinner. 

Notes from the Food & Wine Test Kitchen

Harissa can vary in its spiciness and pungency. If using a different brand, give it a taste and start off more conservatively to start, then increase to taste. If the paste contains salt, consider holding off on the added salt called for in the recipe and adding gradually to taste. 

This recipe is written so that eggs are softly set with still-runny yolks. If you like your eggs more cooked through, just keep them covered and cook them to your preferred doneness.

Suggested pairing

Pair this shakshuka with a fruity and fresh pilsner, such as Sixpoint Brewery The Crisp.

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Ingredients

  • 1 globe eggplant, trimmed and cut into 1-inch cubes (about 5 cups)

  • 4 cups water

  • 1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste

  • 3 tablespoons olive oil, divided

  • 3/4 cup sliced red sweet mini peppers

  • 3/4 cup sliced red onion

  • 1 tablespoon thinly sliced garlic cloves (about 3 garlic cloves)

  • 2 tablespoons spicy harissa (such as Mina)

  • 2 teaspoons smoked paprika, plus more for sprinkling

  • 2 teaspoons granulated sugar

  • 1 teaspoon ground cumin

  • 1 (28-ounce) can peeled whole plum tomatoes, undrained and roughly crushed by hand

  • 4 large eggs

  • 1 1/2 ounces feta cheese, crumbled (1/4 cup)

  • Fresh cilantro leaves, for garnish

  • Warm pita bread, for serving

Directions

  1. Stir together eggplant, 4 cups water, and 1/4 cup salt in a large bowl. Place a small plate on top of eggplant to keep the cubes submerged; let soak 15 minutes. Drain eggplant well; pat and gently squeeze dry using a clean kitchen towel.

  2. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add eggplant in a single layer; cook, stirring occasionally, until browned on all sides, about 7 minutes. Transfer eggplant to a medium bowl.

  3. Add remaining 1 tablespoon oil to skillet, and reduce heat to medium. Add sweet peppers and onion; cook, stirring often, until beginning to soften, about 3 minutes. Add garlic, and cook, stirring often, until peppers and onion are tender and garlic is golden brown, 1 to 2 minutes.

  4. Add harissa, paprika, sugar, cumin, and remaining 2 teaspoons salt to skillet. Cook, stirring constantly, until fragrant, about 45 seconds. Add eggplant and tomatoes with juices; cook, stirring often and mashing tomatoes into smaller pieces, until mixture is slightly thickened, about 5 minutes. Season with additional salt to taste.

  5. Make 4 divots in tomato mixture using the back of a spoon; crack 1 egg into each divot. Cover and cook until egg whites are set but yolks are still jiggly, 3 to 6 minutes, or until desired doneness. Sprinkle with feta and additional paprika; garnish with cilantro. Serve with warm pita bread.

Originally appeared in Food & Wine magazine, August 2024

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