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    Home » Breakfast » Eggplant Shakshuka

    Eggplant Shakshuka

    Last updated May 26, 2022. Originally posted May 23, 2022 By Jenny Skrapaliori-Graves. 13 Comments.

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    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.

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

    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 fdried 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 mediterannean 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 int 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, ¼ 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.
    Eggplant Shakshuka in a yellow skillet.

    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!

    You may also like

    • Crispy Fried Eggplant
    • Open-Faced Tomato Eggplant Sandwich With Pancetta
    • Crispy Country Fried Potatoes
    • Chickpea Fritters & Tahini Lemon Yogurt Sauce

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    Eggplant Shakshuka in a yellow skillet.

    Eggplant Shakshuka

    by Jenny | The Greek Foodie
    Perfectly soft-cooked eggs are simmered in a simple, slightly spicy eggplant tomato sauce with garlic and herbs. 
    5 from 12 votes
    Print Recipe
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    Prep Time 15 mins
    Cook Time 30 mins
    Course Breakfast, Lunch
    Cuisine Greek
    Servings 4
    Calories 229 kcal

    Equipment

    • 1 Medium skillet

    Ingredients
      

    • 2½ cups ripe tomatoes diced with their juices or canned San Marzano tomatoes, crushed.
    • 3 cups eggplant cut into ½-inch cubes
    • 1 pinch sugar Omit the sugar if using San Marzano tomatoes.
    • 1 tablespoon tomato paste full tablespoon
    • 3 garlic cloves sliced
    • 1 cinnamon stick
    • 1 tablespoon dried oregano
    • 4 cloves
    • 1 bay leaf
    • 2 sprigs fresh thyme just the leaves
    • 2 fresh sage leaves roughly chopped
    • 4 tablespoons extra virgin olive oil
    • 4 eggs
    • sea salt
    • freshly ground pepper

    For Serving

    • red chili pepper flakes
    • crusty warm bread

    Instructions
     

    • Dice the tomatoes and place dice and juice into a bowl. Sprinkle a pinch of sugar all over the tomatoes and let them sit until you prepare the rest of the ingredients.
      Dice the eggplant and place it into a separate bowl.
      Slice the garlic, chop the sage and separate the thyme leaves from the sprigs.
    • Heat four tablespoons of oil in a large skillet over medium-low. 
    • Add the garlic and cook until fragrant and tender, 1 to 2 minutes; Add the dried oregano, bay leaf, cinnamon stick, and cloves. Stir in the tomato paste and cook for 2-3 minutes to develop flavor.
    • Add the eggplant, season with sea salt and freshly ground pepper, and cook on medium heat for 3 minutes.
      Add the chopped sage and thyme leaves. Stir and cook on medium heat for 3 to 5 minutes until browned.
    • Pour in the tomatoes—season with sea salt and freshly ground pepper.
      Add ¼ cup of water and cook on low, medium heat until the sauce is thickened, about 20 minutes. 
    • Create four small wells in the eggplant sauce. Gently crack eggs into the wells. Season eggs with a pinch of sea salt. Cover with a lid and cook until eggs are just set 7 to 10 minutes.
    • Sprinkle with red chili peppers and chopped fresh herbs and serve with tzatziki, rusks, or warm crusty bread.

    Notes

    • Use the best ripe tomatoes you can find or canned authentic San Marzano tomatoes. Don't discard the tomato juice, you should use it in the sauce.
    • Eggplant. This recipe uses italian eggplant. Feel free to use the eggplant of your choice.
    • Eggs. Any size would work well.
    • Substitute the fresh sage and thyme with fresh oregano or their dried versions.

    Serving suggestions

    • Add a dollop of full-fat Greek yogurt, tzatziki or whipped feta.
    • Add some cheese on top. Crumbled feta cheese, goat cheese or shaved parmesan work very well.
    • Add warm chickpeas, lentils or beans to make it a full dinner option.
    • Pair the shakshuka with a cool cucumber salad, some avocado slices or greek lettuce salad.
    • Serve each poached egg with the sauce on toasted bread.
    • For the ultimate comfort meal have this shakshuka in a bowl over creamy polenta. Make sure the yolks are runny!
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 229kcalCarbohydrates: 10gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 164mgSodium: 70mgPotassium: 456mgFiber: 4gSugar: 5gVitamin A: 1077IUVitamin C: 16mgCalcium: 76mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Eggplant Shakshuka
    « Burrata Eggplant Pizza
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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