Shakshuka Recipe

Prepare and grill aubergine

Trim the ends of the eggplant and slice it into 1/2-inch rounds or lengthwise slabs. Brush both sides lightly with 1 tablespoon olive oil and sprinkle a pinch of salt. Heat a grill pan or outdoor grill over medium-high heat until hot. Grill the slices 3–4 minutes per side until tender and nicely charred. Transfer to a plate and roughly chop into bite-sized pieces. Set aside.

Cook peppers and onion

In a large, deep skillet or an ovenproof sauté pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and cook 5 minutes until translucent. Add the sliced mixed peppers and a pinch of salt; cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add chopped tomatoes

Stir in the chopped fresh or canned tomatoes and simmer 3–4 minutes to marry flavors before adding the tomato paste and spices.

Add the tomato paste, smoked paprika, ground cumin, red pepper flakes (if using), sugar, salt, and black pepper to the pan. Stir thoroughly to combine. Reduce heat to medium-low and simmer the sauce, uncovered, for 8–10 minutes, stirring occasionally, until it thickens slightly and the flavors concentrate.

Taste the sauce and adjust seasoning—add more salt, pepper, or a pinch of sugar as needed.

Fold the chopped grilled aubergine into the pepper-tomato sauce. Gently press the mixture into an even layer across the pan. If the sauce seems too thick, add 1–2 tablespoons of water to loosen. Simmer together 3–4 minutes to let the aubergine absorb the sauce flavors.

Poach eggs in the sauce

Make four shallow wells in the sauce using the back of a spoon. Crack one egg into each well. Reduce heat to low, cover the pan, and cook until the egg whites are set but yolks remain runny, about 6–9 minutes depending on desired doneness. For firmer yolks, cook uncovered an extra 1–2 minutes.

Once eggs are cooked to your liking, remove the pan from heat. Drizzle the remaining 1 tablespoon olive oil and the lemon juice over the shakshuka. Sprinkle chopped parsley or cilantro and crumbled feta (if using) over the top. Finish with a grind of black pepper and additional red pepper flakes if desired.

Serve immediately from the pan with crusty bread or warm pita for dipping.