This Eggplant Shakshuka is one of the best breakfast, brunch or lunch dishes. Perfectly soft-cooked eggs are simmered in a simple, slightly spicy eggplant tomato sauce with garlic and herbs. Serve this one-skillet recipe with red chili pepper flakes and chopped fresh herbs. Enjoy it with tzatziki, rusks, or warm crusty bread for dipping. It takes no more than thirty minutes to prepare and is healthy and delicious.

If you love these Greek Lemon Potatoes, you will also love these Rosemary Potatoes With Parmesan, Crispy Country Fried Potatoes or Potato Fritters With Feta!

Eggplant Shakshuka in a yellow skillet with a cloth napkin and some herbs on a table.

Overview

Why this recipe sings

Traditional shakshouka is a poached eggs dish in a sauce of tomatoes, peppers, onion, garlic and olive oil. The spices used are usually cumin, paprika and cayenne pepper. Shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region.

This eggplant shakshuka is a little different from the original but equally great. This one-skillet eggs recipe is cooked in a garlicky tomato-eggplant sauce spiced with cinnamon, dried oregano, cloves, and red chili pepper flakes. First, you make the eggplant tomato sauce, which comes together pretty quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. Cover and in a few minutes you have the best brunch food on earth. Serve with red wine!

What you need for this recipe

Ingredients for eggplant shachshuka in a yellow skillet by a window.

Good ripe tomatoes or canned San Marzano tomatoes. Make sure you use the tomato juice as well.
Eggplant. This recipe uses a medium-sized Italian eggplant.
Eggs. I use medium-sized eggs but large would work as well.
Garlic. I just slice the garlic because I love having more of it’s spicy and earthy taste in a bite. Plus it is easier to chop.
Fresh sage and thyme. You can substitute with fresh oregano or use the dried versions of these herbs.

You also need

Aromatics. I add a cinnamon stick, plenty of dried oregano, some cloves and a bay leaf.
Tomato paste. A full tablespoon helps develop the sauce flavor even more.
Extra virgin olive oil. It would not be a Mediterranean recipe without it.
Sea salt, freshly ground pepper, a tiny bit of sugar and red chili pepper flakes.

How to make it

Prepare the ingredients.

Dice the tomatoes and place them into a bowl. Don’t discard the juice, you should add it in the bowl as well. Sprinkle a pinch of sugar all over the tomatoes and let them sit until you prepare the rest of the ingredients. Dice the eggplant, slice the garlic, chop the sage and separate the thyme leaves from the sprigs.

Garlic slices, a cinnamon stick and oregano frying in olive oil. — Heat 4 tablespoons of extra virgin olive oil in a skillet. Add the garlic and cook until fragrant and tender, 1 to 2 minutes; Add the dried oregano, bay leaf, cinnamon stick, and cloves.

Garlic slices, a cinnamon stick and oregano in tomato paste frying in olive oil with a wooden spoon. — Stir in the tomato paste and cook for 2-3 minutes to develop flavor.

Eggplant cubes, a cinnamon stick and oregano in tomato paste frying in olive oil with a wooden spoon. — Add the eggplant and season with sea salt and freshly ground pepper. Stir and cook on medium heat for 3-5 minutes until browned.

Tomato and eggplant cubes, a cinnamon stick and oregano in tomato paste with a wooden spoon. — Pour in the tomatoes—season with sea salt and freshly ground pepper.

Tomato and eggplant cubes, a cinnamon stick, fresh herbs and oregano in tomato paste with a wooden spoon. — Add the chopped herbs, 1/4 cup of water, stir and cook on low, medium heat until the sauce is thickened about 20 minutes.

Four eggs cooking in a sauce with diced tomatoes, diced eggplant. — Create four small wells in the eggplant sauce. Gently crack the eggs into the wells. Season eggs with sea salt. Cover with a lid and cook until eggs are just set 7 to 10 minutes.

Serving ideas

A dollop of full-fat Greek yogurt, tzatziki or whipped feta go well together on top of this shakshuka with eggplant.
Add crumbled feta cheese, goat cheese or shaved parmesan for another layer of flavor.
Add warm chickpeas or lentils to make this into a hearty eggs-for-dinner option.
You can top with whatever is seasonal, like green bell peppers, arugula, or avocado slices when served. Pair with a cool cucumber salad or greek lettuce salad.
Have this eggplant shakshuka over polenta. And make sure the yolks are runny. Delicious!