Shakshuka
with eggs / baba ganoush
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.
Ingredients
- 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 - 8
- Lettuce, romaine - 12 leaves
- Carrots, baby - 8 oz
- Baba ganoush - 6 oz
Nutrition Facts
Prep
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Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
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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)
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Eggplant / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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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
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Heat up a large 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.
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Add diced tomatoes (including liquid) and spice mix. Saute for ~4 minutes to let flavors come together.
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Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
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While eggs cook, set romaine leaves, baby carrots, and baba ganoush out on a platter.
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Top shakshuka with green parts of green onions and season eggs with some salt and pepper.
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Serve shakshuka with baba ganoush on the side. Dip carrots and romaine leaves in baba ganoush. Enjoy!
Nutrition Facts
Reviews
Ratings
29 reviews
Easy and I enjoy the flavors. I have made this a few times - for both breakfast and dinner
0 HelpfulSubbed zucchini for eggplant, also used fresh chopped tomatoes and cooked down. Delicious.
0 HelpfulI 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!
0 HelpfulThis 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.
0 HelpfulYummy. 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.
0 HelpfulYummy, 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.
0 Helpful