Spicy Eggplant Shakshuka can be made in a few minutes and is a great brunch dish. There are so many flavor layers and it takes very little effort. This zucchini and eggplant shakshuka contains a lot of vegetables. It also has a spicy, nutty base.
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Eggplant Shakshuka
Have you tried Shakshuka? It’s a favorite in our house, and we love everything from the classic Israeli Shakshuka recipe to our simple sausage Shakshuka.
This dish is packed with eggplants, zucchinis, peppers and tomatoes in a hot sauce. Topped with baby fresh spinach and eggs. The sauce will make you want to dip some Sourdough Bread. Just thinking about the sauce makes me salivate!
P.S. The recipe is also gluten-free, vegetarian, and Paleo.
Ingredients for Eggplant Shakshuka
- 4 Tbsp olive oil – use extra light or extra virgin
- 2 medium zucchinis – cut into cubes of 1/2 inch (1 1/2 cup)
- Approximately 4 cups of diced eggplant (1/2 large).
- 2 medium yellow onions – diced finely
- You can use red, yellow and orange bell peppers, seeded or diced into cubes of 1/2 inch.
- Keep in mind that salt levels can be different and you can add to your own taste.
- Adds tomato sauce (8 oz) to the tomato base
- This will help loosen your sauce. Use either homemade chicken broth or store bought.
- 2 large garlic bulbs – finely minced (or grated) or pressed in a Garlic Press
- 2 tsp TABASCO(r) Sauce – or your favourite hot sauce
- Fine sea salt, freshly ground black pepper
- You can use cold eggs or warm ones.
- The baby spinach will help the sauce to blend easier.
How to Make Eggplant Shakshuka
- Over medium-high, heat 4 Tbsp. olive oil in a large and deep pan. As soon as the olive oil has reached a high temperature, add bell pepper, eggplant, zucchini and onion diced. Stir occasionally and season with 1/2 tsp. black pepper.
- Add 14.5 oz. diced tomatoes and 8 oz. tomato sauce. Also add 1/2 cup chicken stock. Stir together and bring mixture to a simmer.
- Add 2 TABASCO® Sauce 2 Tsp and 2 cloves of pressed garlic. Bring to low boiling and boil for 2 more minutes. Drop an egg onto the edge of a pan and repeat with up to eight eggs. Sprinkle salt and black pepper on the egg.
Pro Tip:
To make the dish more spicy, you can adjust your hot sauce amount to suit your tastes. More hot sauce is available if desired.
- Spread spinach all around the eggs and push it into sauce. Cover and simmer at low temperature for 6-8 minutes or until egg whites are completely set and yolks to the desired degree of doneness. You should keep in mind that even if the heat has stopped, the egg will still continue to cook.
The Best Way to Serve Eggplant Shakshuka
Shakshuka may be eaten for breakfast but can easily replace a full meal. You only need some bread in order to soak up all the tasty spicy tomato sauce. You can serve this with:
- French Toast Crusty Bread
- Sourdough Sourdough
- Easy Dinner Rolls
- Cloverleaf Rolls
- Garlic Bread
Tell me if this recipe makes it to your dinner table! When you tell me that one of my recipes has been tried, it makes my day! Eggplant Shakshuka makes a great breakfast but can also be served at other times of the day.
Spicy Eggplant Shakshuka Recipe
Ingredients
- Servings: Serves seven as the main course
- 4.67 Tbsp olive oil
- 1.17 large zucchinis diced to 1/2″ cubes (1 and 1/2 cups)
- Approximately 4 cups of 0.58-inch cubes from a large diced eggplant.
- To finely dice 1.17 Medium Yellow Onion
- 0.55 ” cubes of 0.58″ bell peppers in orange yellow and red.
- 16.92 oz can diced tomatoes
- 9.33 oz tomato sauce
- 0.58 cup chicken broth
- 2.33 Large garlic cloves pressed
- TABASCO® Sauce 2.33 Tsp
- 1,17 tsp Sea Salt
- 0.58 teaspoons black pepper divided
- 7 large eggs
- 1.17 cup fresh baby spinach leaves
Instructions
- Over medium-high, heat 4 Tbsp. olive oil in a large and deep pan. As soon as the olive oil is hot enough, add bell peppers, zucchinis, onions and eggplants. Salt and pepper to taste: 14 tsp. black powder, 1/4 tsp. salt. Continue to stir occasionally for 10 minutes, or until all vegetables are cooked.
- Add the diced tomato, tomato sauce, 1/2 cup chicken stock, and stir to combine. Stir together and bring the mixture to a boiling point.
- Add 2 garlic cloves pressed, and 2 Tsp TABASCO Sauce. You can add more TABASCO Sauce to the sauce, if needed. Stir until it comes to a simmer and cook for another 2 minutes. Pour an egg into each ramekin. Place it on the edge of your pan. Add a light sprinkle of salt and black pepper to the eggs.
- Place spinach in a circle around the egg and push it into the sauce. Cover, and let simmer for 6-8 mins on low heat or until eggs are cooked to desired degree. Keep the lid on after turning off heat. Eggs continue to cook.