Are you looking for an exotic breakfast recipe? If yes, then this Eggplant Shakshuka recipe is here to surprise you. It’s basically all about eggplant and eggs, a healthy combination. It’s not only delicious, but also very unique.
This recipe is an elegant twist on your regular eggplant-and-egg recipe. It is so amazing that it almost seems like a delicacy when served on the table.
However, the secret to making this dish is using eggs, fresh eggplant, ripe tomatoes, and herbs, as all these ingredients play an important role in adding flavor. This recipe is ideal for dinners and comfort evenings. If you are planning to host a party, then I believe you should add this recipe to the menu.
So friends, I am sure you don’t want to miss out on such a great recipe. Come along and let’s make a quick, healthy recipe: Eggplant Shakshuka, which will be everyone’s favorite.
Equipment Required
- Medium Skillet: I find it perfect for cooking the tomato sauce for the recipe.
- Measuring Bowls: Add other ingredients using a small measuring bowl.
- Ladle: Stir everything using a ladle.
Eggplant Shakshuka Ingredients & Substitutions
Note: This recipe serves 2 people. You can increase or decrease the number of servings based on the gathering.
- 1½ cups Ripe Tomatoes: You can use cherry tomatoes or sun-dried tomatoes in this recipe.
- 3 Large Eggplants
- 1 Pinch Sugar: Add maple syrup to the recipe if sugar is unavailable.
- 1 Tablespoon Tomato Paste: You can also add tomato ketchup to the recipe.
- 3 Garlic Cloves: Try using garlic powder, and it also tastes the same; it is totally up to you to add what you want to.
- 1 Cinnamon Stick: Instead of a stick, you can add cinnamon powder to the recipe.
- 1 Tablespoon Dried Oregano: I prefer adding Italian seasoning; you too can try that.
- 1 Bay Leaf: You can substitute it with dry thyme or oregano in the recipe.
- 4 Tablespoons Virgin Olive Oil: You can use avocado or canola oil as a substitute in the recipe.
- 3 Eggs
- Sea Salt (taste): Sprinkle pink salt or sea salt in the recipe.
- Ground Pepper: Add white pepper if black pepper is unavailable.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 20 Minutes | 25 Minutes |
How To Make An Eggplant Shakshuka At Home
Step 1
You need to chop the tomatoes and place them into a bowl. Add a pinch of sugar to the tomatoes and let them sit until you prepare the rest of the ingredients.
Step 2
Take a large skillet, add 4 tablespoons of oil, and turn the heat to medium. Add some garlic to it and cook for 1-2 minutes until soft. Also, add a bay leaf and a cinnamon stick.
Step 3
Then, add oregano and tomato paste.
Step 4
Now, add the chopped eggplant to the skillet and mix well.
Step 5
Further, add prepared tomatoes to the skillet.
Step 6
Season it with salt and black pepper.
Step 7
Garnish it with cilantro and let it simmer until the eggplant is tender.
Step 8
Make four small wells in the eggplant sauce, and break three eggs into it. Add a pinch of salt. Cover it with a lid and cook it for 10 minutes until the eggs settle.
Step 9
Finally, serve the eggplant shakshuka in a plate, garnish it with more cilantro, and enjoy.
Expert Tips That I Recommend
- To remove bitterness and sogginess from eggplant, sprinkle it with salt and let it sit for 15-20 minutes.
- Toast spices in oil before adding tomato, as it releases essential oils and enhances flavors.
- If the tomatoes are very tangy in flavor, add a splash of cream or olive oil at the end.
- If your sauce gets way thicker than the desired consistency, add a splash of water gradually to fix it.
- To add umami flavor, cook the tomato paste until it darkens, which will also remove the raw tomato flavor.
FAQs About Eggplant Shakshuka
Nutritional Information Per Serving
The Eggplant Shakshuka is a mouth-watering recipe. It can be consumed regularly because the recipe is rich in fiber, antioxidants, and protein, and low in refined carbs.
| Calories | 865 kcal |
| Carbohydrates | 30 g |
| Protein | 27 g |
| Fat | 74 g |
| Saturated Fat | 13 g |
| Polyunsaturated Fat | 10 g |
| Monounsaturated Fat | 47 g |
| Trans Fat | 0.1 g |
| Cholesterol | 655 mg |
| Sodium | 388 mg |
| Potassium | 1104 mg |
| Fiber | 13 g |
| Sugar | 13 g |
| Vitamin A | 1450 IU |
| Vitamin C | 15 mg |
| Calcium | 273 mg |
| Iron | 7 mg |
If this recipe hampers your consumption, you can tweak the ingredients a bit to customize it as per your requirements.
Recipe Variations For Different Diets
- High-Protein Version: You can boost the recipe’s protein content by adding boiled chickpeas, grilled tofu, or lentils.
Storing And Reheating The Recipe
Storing
- Refrigeration: I let the dish cool completely, then place it in an airtight container. The dish remains fresh for 2-3 days.
Reheating
- Stovetop: Keep the eggplant shakshuka in a covered skillet over low heat, warming for 5-7 minutes. Stir occasionally.
- Microwave: Transfer the eggplant shakshuka to a microwave-safe bowl, cover it loosely, and heat in 30-second intervals for 1-2 minutes.
- Oven: Keep it in an oven-safe dish, cover with foil, and bake at 180°C for 10-15 minutes, until hot.
What To Serve With This Recipe
The Eggplant Shakshuka tastes best when served with Fried Rice, as it adds a burst of flavor and makes it a complete meal. You can also pair it with Szechuan Vegetables. If you are a salad lover, then enjoy it with some Coleslaw.
Printable Version
Delicious Eggplant Shakshuka Recipe
Ingredients
- 1½ Cups Tomatoes
- 3 Large Eggplants
- 1 Pinch Sugar
- 1 Tablespoon Tomato Paste
- 3 Garlic Cloves
- 1 Cinnamon Stick
- 1 Tablespoon Dried Oregano
- 1 Bay Leaf
- 4 Tablespoons Virgin Olive Oil
- 3 Eggs
- Sea Salt taste
- Ground Pepper
Equipment
- Medium Skillet
- Measuring Bowls
- Ladle
Instructions
- You need to chop the tomatoes and place them into a bowl. Add a pinch of sugar to the tomatoes and let them sit until you prepare the rest of the ingredients.
- Take a large skillet, add 4 tablespoons of oil, and turn the heat to medium. Add some garlic to it and cook for 1-2 minutes until soft. Also, add a bay leaf and a cinnamon stick.
- Then, add oregano and tomato paste.
- Now, add the chopped eggplant to the skillet and mix well.
- Further, add prepared tomatoes to the skillet.
- Season it with salt and black pepper.
- Garnish it with cilantro and let it simmer until the eggplant is tender.
- Make four small wells in the eggplant sauce, and break three eggs into it. Add a pinch of salt. Cover it with a lid and cook it for 10 minutes until the eggs settle.
- Finally, serve the eggplant shakshuka in a plate, garnish it with more cilantro and enjoy.
Notes
- In order to get rid of bitterness and sogginess from eggplant, sprinkle salt on it and let it settle for 15-20 minutes.
- Toast spices in oil before adding tomato, as it releases essential oils and enhances flavours.
- If the tomatoes are very tangy in flavour, add a splash of cream or olive oil at the end.
- If your sauce gets way too thick than the desired consistency, add a splash of water gradually to fix it.
- To add umami flavour, cook the tomato paste until it gets dark, which will also remove the raw flavour of tomatoes.
Nutrition
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Conclusion
The Eggplant Shakshuka is my personal favorite for the variety of flavors and nutrients it offers. My favorite part of the recipe is adding eggs to the sauce well. You won’t believe how great the egg with eggplant is, and it tastes truly amazing.
You cannot miss out on this recipe; you have to try it yourself to understand how amazing it is.
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