A twist on a traditional recipe, this eggplant shakshuka is as comforting and delicious as an egg dish can get! Meaty eggplant substitutes bell peppers and together with tomatoes creates a rich, thick base for poaching. The sauce is enhanced with aromatics and herbs, and in the end shakshuka is garnished with crumbled feta and za’atar seasoning. Crusty bread for dipping and picking is a must!
The Flavour Affair:
Eggplant + Tomatoes + Onions + Garlic + Herbs + Feta + Za’atar
I love pairing eggplant and tomatoes – this classic combo offers so many ways to play around with! Here, I use the duo as a base for Middle Eastern shakshuka, accentuating the local character with savory za’atar.
Eggplant: fried eggplant has a rich, somewhat oily flavour with sweet and smoky undertones. It is perfect for adding substance to savory shakshuka.
Tomatoes: I use few types in this recipe that contribute to the sauce in their own different ways. Large bunch tomatoes impart a fresh, tart taste and release liquid for simmering. Passata has a more concentrated flavour that’s both sweet and sour, and helps improve the texture. Cherry tomatoes are unapologetically sweet, balancing the savory profile of shakshuka and cutting through the rich sauce with a burst of juicy freshness.
Sauteed onion lends sweet, slightly burnt notes, while fresh minced garlic brings in pungency.
Herbs: add a mix of dried herbs into the simmering sauce to increase the savory profile. Garnish with fresh chopped parsley, dill and basil for an aromatic finish.
Feta: you can add a little feta close to the end of cooking so that the bits melt into the sauce. You can also scatter crumbles over just before serving.
Za’atar: this earthy, nutty and tangy mix of sesame seeds, dried thyme, salt and sumac is a versatile seasoning widely used in the Middle Eastern cuisine. Its savory quality and tartness from sumac are perfect complements for shakshuka.
Preparation tips for Eggplant Shakshuka:
- Since we’ll be using the sauce for poaching, a smaller deeper skillet is ideal. In a large pan, the liquid evaporates faster, and there is not enough depth to form wells for the eggs.
- I like a more uniform, chunk-free sauce consistency – it creates a soothing, comforting feel. To achieve that, slice eggplant into semi circles no thicker than 1cm each. Fry in olive oil until browned and softened then grate fresh tomatoes over the pan:
- Complete the sauce base with passata, garlic and seasonings and allow the eggplant to simmer for long enough to fall apart. Then pop in cherry tomatoes and bruise them lightly. Make wells in the sauce and crack over the eggs:
- Your job is almost done! Keep an eye on the eggs and occasionally tuck the stubborn whites deeper into the sauce to cook through.
- Use store bought za’atar or quickly make your own – like in this simple Za’atar Seasoning recipe. Otherwise, you can also just season shakshuka with dried thyme and drizzle over a little lemon juice.
- Finish off your gorgeous eggplant shakshuka skillet with crumbled feta, fresh chopped herbs and a generous seasoning of za’atar.
Serving suggestions:
Lots, lots and lots of crusty bread! I like toasting some pieces of sourdough for dipping in, picking up and mopping off. Also, sourdough toasts are perfect for loading them with the leftover sauce!
I hope you give this delicious and rewarding recipe a try – it is totally worth it!
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Eggplant Shakshuka with Feta and Za’atar
Equipment
- 1 medium skillet
Ingredients
- 3 tbsp olive oil
- 1/2 eggplant sliced into semi circles about 1cm each
- 1 small red onion chopped
- 2 large bunch tomatoes
- 1/2 cups passata
- 2 small garlic cloves minced
- 2 tbsp mixed dried herbs
- 1/2 tsp salt
- 4 eggs
For garnish:
- 1 tbsp crumbled feta
- 1 tbsp za’atar mix
- 1 tbsp mixhed fresh chopped herbs
To serve:
- 4 slices of toasted sourdough bread
Instructions
- Heat 3 tbsp of olive oil in a skillet and fry eggplant until browned and softened.
- Add chopped onion and continue frying until it turns golden.
- Halve fresh bunch tomatoes and grate them over the pan with eggplant and onions.
- Add 1/2 cups of passata, minced garlic, dried herbs and salt.
- Simmer over low-medium heat until the eggplant has softened completely.
- Pop in the cherry tomatoes and bruise them slightly. Allow to cook for a few minutes.
- Make wells in the sauce and crack the eggs.
- Tuck in the whites and poach, uncovered, for about 10 minutes until the whites settle.
- Sprinkle over fresh herbs, crumbled feta and season with za’atar.
- Serve with crusty bread.
Notes
- Shakshuka sauce with bits of egg whites in it can keep in the fridge for a day and is great served at a room temperature over a toasted sourdough.
