Eggplant Shakshuka

Name: Eggplant Shakshuka
Cook time: 45 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 globe eggplant, trimmed and cut into 1-inch cubes (about 5 cups); 4 cups water; 1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste; 3 tablespoons olive oil, divided; 3/4 cup sliced red sweet mini peppers; 3/4 cup sliced red onion; 1 tablespoon thinly sliced garlic cloves (about 3 garlic cloves); 2 tablespoons spicy harissa (such as Mina); 2 teaspoons smoked paprika, plus more for sprinkling; 2 teaspoons granulated sugar; 1 teaspoon ground cumin; 1 (28-ounce) can peeled whole plum tomatoes, undrained and roughly crushed by hand; 4 large eggs; 1 1/2 ounces feta cheese, crumbled (1/4 cup); Fresh cilantro leaves, for garnish; Warm pita bread, for serving

Instructions

Cook:45min

This eggplant shakshuka recipe uses eggplant in addition to peppers for the harissa-spiced tomato sauce. Served with eggs, this is a hearty breakfast or dinner.

Updated at: Fri, 21 Aug 2026 04:01:19 GMT