Description
A rich, comforting one-pan meal featuring tender eggplant in a spiced tomato sauce with poached eggs, perfect for any time of day.
Ingredients
Scale
- 1 medium eggplant, diced (about 2 cups)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley or cilantro, for garnish
- Chili flakes (optional), a pinch
Instructions
- Set a large skillet over medium heat and let it warm up.
- Add olive oil and sauté the diced eggplant for 7–8 minutes until golden and soft. Remove and set aside.
- In the same skillet, cook onion and bell pepper for 5 minutes. Add garlic, tomato paste, crushed tomatoes, paprika, and cumin. Simmer for 10 minutes.
- Return eggplant to the skillet and stir well.
- Create 4 small wells in the sauce and crack an egg into each.
- Cover and cook for 5–7 minutes until egg whites are set and yolks are slightly runny.
- Season with salt, pepper, and garnish with herbs and chili flakes if desired.
- Serve hot with crusty bread or pita.
Notes
- Salt the eggplant before cooking to remove bitterness.
- Crack eggs into small bowls first to avoid breaking yolks directly in the skillet.
- The tomato base can be made in advance and stored for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 9g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 186mg
Keywords: eggplant shakshuka, vegetarian shakshuka, one-pan breakfast, easy shakshuka, tomato egg skillet