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Eggplant Shakshuka
Have you tried Shakshuka? Our family loves it, from traditional Israeli Shakshuka to our easy sausage Shakshuka (which is my son’s favorite breakfast). This one is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato sauce, crowned with eggs and fresh baby spinach. You’ll want to dunk some crusty Sourdough Bread into that sauce. My mouth is watering just thinking about it! P.S. This just happens to be gluten-free, paleo, and vegetarian.
Watch How to Eggplant Shakshuka
The combination of flavors here is absolutely scrumptious. The eggs are cooked right in the tomato sauce which brings everything together and will excite your taste buds.
Ingredients for Eggplant Shakshuka
4 Tbsp olive oil – use extra light or extra virgin 1 medium zucchini – diced into 1/2″ cubes (1 1/2 cups) 1/2 large eggplant – diced into 1/2″ cubes (4 cups) 1 medium yellow onion – finely diced 1/2 bell pepper – use any color; red, yellow or orange, seeded and diced into 1/2″ cubes 14.5 oz can diced tomatoes – keep in mind the salt content can vary and add salt to taste 8 oz tomato sauce – adds to the tomato base 1/2 cup chicken broth – helps loosen up the sauce. Use homemade chicken stock or storebought. 2 large garlic cloves – finely minced, grated or pressed with a garlic press 2 tsp TABASCO® Sauce – or your favorite hot sauce Salt and pepper – we use fine sea salt and freshly cracked black pepper 5-8 large eggs – can be cold or room temperature 1 cup fresh baby spinach leaves – baby spinach leaves will incorporate into the sauce easier
How to Make Eggplant Shakshuka
In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once the oil is hot, add diced zucchini, eggplant, onion, and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper and sauté, stirring occasionally for 10 minutes or until vegetables are softened.
How to Serve Eggplant Shakshuka
Shakshuka is often served for breakfast, but it’s delicious any time of day – it’s hearty, protein-packed, and a meal in itself. All it needs is some bread to soak up that delicious spicy tomato sauce. We love to serve it with:
Crusty French Bread Sourdough Bread Soft Dinner Rolls Cloverleaf Rolls Garlic Bread
If this recipe graces your table, do let me know! Hearing that you tried one of our recipes just lights up my day :). This Eggplant Shakshuka is perfect any time of day but is truly special at breakfast time.
More Eggplant Recipes
Eggplant Parmesan Spicy Eggplant Recipe Eggplant with Red Pepper Sauce Eggplant Caviar Oven-Baked Eggplant Parmesan
