Eggplant Shakshuka

Shakshuka is a Magrebi dish traditionally eaten for breakfast, but we think is perfect for a healthy lunch or dinner too! Are the kids having trouble eating eggplant? Sprinkle some feta for an even more delicious meal.


Serves: 4 people

Preparation time: 15 minutes

Cooking time: 40 minutes


  • 3 cups diced eggplants
  • 1 large onion
  • 3 cups ripe tomatoes diced with their juices
  • 4 eggs
  • 3 minced garlic cloves
  • 1 full tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 bay leaf
  • ½ tbsp cumin
  • 1 tbsp paprika
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Slices of sourdough



  1. Chop onions finely. Dice eggplant and tomatoes into ½ inch cubes
  2. Place eggplant in a colander, and sprinkle with salt. Let it sit to draw liquids out
  3. Mince garlic finely
  4. Heat a large pan to medium heat. Add 1 tbsp of vegetable oil then add onion and garlic. Saute on medium heat for 5 minutes, then lower heat to medium-low and cook for another few minutes
  5. When onions have turned golden, add 2 tbsp of oil and 1 cup eggplant cubes and cook for 5 minutes
  6. Add the rest of the eggplants and toss. Let brown for 15 minutes
  7. Add cumin, paprika, oregano, bay leaf and stir
  8. Add tomatoes to the mix. Let the tomatoes draw water on medium heat, stirring occasionally, until they all break down into a chunky sauce for 15-25 minutes
  9. Add 1 tbsp tomato paste
  10. When the mix thickens, create four small wells in the eggplant sauce. Gently crack eggs into the wells. Season eggs with a pinch of salt and pepper. Cover with a lid and cook until eggs are just set (roughly 5 minutes)
  11. Toast slices of sourdough while eggs are cooking
  12. Remove the pan from heat and serve with toasted sourdough slices

Enjoy this delicious Middle Eastern dish!