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Shakshuka
with eggs / baba ganoush

Active: 35 min Total: 35 min

This rustic vegetarian meal with eggs poached in a rich tomato sauce always gets great reviews from our community when we feature it on a meal plan. For a fun twist, we're serving this version alongside baba ganoush (roasted eggplant dip) with romaine lettuce leaves and carrots. This recipe was last featured in 2017.

Tags

Ingredients

Servings:
4
Metric
Shakshuka:
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Bell peppers, any color - 1, diced
  • Onions, medium - 1, diced
  • Jalapenos - 2, seeds removed and diced (sub green bell peppers)
  • Garlic - 3 cloves, chopped
  • Eggplant - 12 oz, cubed
  • Green onions - 1 stalk, chopped, white and green parts separate
  • Oil, cooking - 1 Tbsp
  • Tomatoes, diced (28 oz / 794 g can) - 1 can
  • Eggs - 4
Baba Ganoush with Romaine and Baby Carrots:
  • Lettuce, romaine - 12 leaves
  • Carrots, baby - 8 oz
  • Baba ganoush - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
  2. Bell peppers / Onions / Jalapenos / Garlic - Prep as directed. Combine bell peppers, onions, and jalapenos. Store garlic separately. (Can be done up to 5 days ahead of time)
  3. Eggplant / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Romaine - Separate leaves (these will be used for dipping, so the firm middle and inside leaves will hold up best). (Can be done 1 day ahead)

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Make

  1. Heat up a skillet or saute pan (choose one that has a lid) with oil over medium-high heat. Add bell peppers, onions, eggplant, and jalapenos with some salt. Saute for ~8 minutes, until softened. Add white parts of green onions and garlic and saute for 1 minute more.
  2. Add diced tomatoes (including liquid) and spice mix. Saute for ~4 minutes to let flavors come together.
  3. Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
  4. While eggs cook, set romaine leaves, baby carrots, and baba ganoush out on a platter.
  5. Top shakshuka with green parts of green onions and season eggs with some salt and pepper.
  6. Serve shakshuka with baba ganoush on the side. Dip carrots and romaine leaves in baba ganoush. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (56)
Gluten-free (5)
Paleo (6)
Vegetarian (5)

28 reviews

Subbed zucchini for eggplant, also used fresh chopped tomatoes and cooked down. Delicious.

By: Lauren
Posted: Mar 15, 2019
Diet: Paleo
0 Helpful

I cheated a little bit and used a premade tomato sauce I had in the freezer, since I was just making it for one I didn’t want to open a whole can of tomatoes. Very tasty!

By: Jenn
Posted: Jul 12, 2018
Diet: Original
0 Helpful

This was good. I would have liked more veggies to balance out the amount of tomato, but it was flavorful and filling. We’ll make it again.

By: Kirsten
Posted: May 25, 2018
Diet: Original
0 Helpful

Yummy. We quadrupled the spice mix by accident but it tasted good. We also made 2 eggs/person. The yogurt sauce was a hard no for us; it was grainy and tasted a bit funny.

By: Sara
Posted: May 17, 2018
Diet: Original
0 Helpful

Yummy, but very soupy. I ran out of bread long before I finished the dish. I don't know if the yogurt dip really added anything. I don't think I'd make the dip again.

By: Chelsea
Posted: May 10, 2018
Diet: Original
0 Helpful

great-but it felt like it was missing something. Maybe feta cheese? I'll try again in the future!

By: Brooke
Posted: May 09, 2018
Diet: Original
0 Helpful