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Spicy Eggplant Shakshuka Recipe

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This Spicy Eggplant Shakshuka is a flavorful skillet dish featuring tender zucchini, hearty eggplant, and bell peppers simmered in a spicy tomato-based sauce. Topped with perfectly poached eggs and fresh baby spinach, it makes a satisfying and vibrant main course, perfect when served with soft French bread or a baguette.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Ingredients

Vegetables & Produce

  • 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 (red, yellow, or orange), seeded and diced into 1/2″ cubes
  • 2 large garlic cloves, pressed
  • 1 cup fresh baby spinach leaves

Pantry & Canned Goods

  • 4 Tbsp olive oil
  • 14.5 oz can diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup chicken broth or vegetable broth
  • 2 tsp TABASCO® Sauce
  • 1 tsp sea salt
  • 1/2 tsp black pepper, divided

Protein

  • 6 large eggs

Instructions

  1. Sauté the Vegetables: In a large, deep (preferably cast iron) skillet over medium-high heat, heat 4 tablespoons of olive oil. Once hot, add diced zucchini, eggplant, onion, and bell pepper. Season with 1 teaspoon of sea salt and 1/4 teaspoon of black pepper. Sauté, stirring occasionally, for about 10 minutes or until the vegetables are tender and softened.
  2. Add Tomato Sauce and Broth: Stir in the diced tomatoes, tomato sauce, and 1/2 cup of chicken or vegetable broth. Combine well and bring the mixture to a boil.
  3. Season the Sauce: Add the pressed garlic cloves and 2 teaspoons of TABASCO® Sauce to the pan. Taste the sauce and add more TABASCO® if you prefer extra heat. Bring the sauce to a low boil and cook for an additional 2 minutes to meld the flavors.
  4. Poach the Eggs: Crack each egg into a small ramekin to avoid shell fragments, then gently slide each egg into the sauce around the edges of the pan. Repeat with the remaining eggs (6 total). Lightly season the eggs with salt and pepper.
  5. Add Spinach and Simmer: Arrange the fresh spinach leaves around the eggs, gently pressing them into the sauce. Cover the skillet and reduce the heat to low. Simmer for 6-8 minutes, or until the egg whites are completely set and the yolks reach your desired doneness. Remember, the eggs will continue to cook slightly after removing from heat if the lid remains on.

Notes

  • Use a cast iron or heavy skillet for even cooking and best heat retention.
  • Adjust TABASCO® Sauce amount to suit your preferred spice level.
  • Serve with fresh French bread or a baguette to soak up the delicious sauce.
  • You can substitute vegetable broth to keep the dish vegetarian.
  • Cover the skillet to ensure eggs cook evenly through steam.

Find it online: https://zaracooking.com/spicy-eggplant-shakshuka-recipe/