Eggplant Shakshuka

Perfectly soft-cooked eggs are simmered in a simple, slightly spicy eggplant tomato sauce with garlic and herbs.

Course Breakfast, Lunch

Cuisine Greek

Prep Time 15

Cook Time 30

Servings

Calories 229kcal

2½ cups ripe tomatoes diced with their juices or canned San Marzano tomatoes, crushed.
3 cups eggplant cut into 1/2-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

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 1/4 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.

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.

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.