Shakshuka eggs with eggplant

This shakshuka recipe is well worth a try! This popular breakfast dish sees eggs poached in a spiced, full-flavour tomato sauce. Serve with pita or naan bread for a healthy brunch

By Sophie Gray
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 1 tablespoon olive oil
  • 1/2 an onion, finely chopped
  • 1 clove garlic, crushed
  • 1 capsicum, deseeded, chopped
  • 1/2 an eggplant, cut into 1cm cubes
  • 1/4 teaspoon chilli powder, to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • pinch of cayenne pepper
  • 2 x 400g canned chopped tomatoes
  • 2 tablespoon tomato paste
  • 1 1/4 teaspoon sugar
  • salt and pepper
  • 5-6 eggs
  • a handful chopped parsley and warmed pita or naan bread, to serve (optional)


  • 1
    Preheat oven to 180°C. Heat oil in a large oven-safe frying pan or skillet. Add onion, garlic, capsicum and eggplant; cook gently for 5-7 minutes or until softened.
  • 2
    Add the spices, then stir in tomatoes, tomato paste and sugar; season. Simmer for 5-7 minutes or until starting to thicken, adding more chilli if desired.
  • 3
    Make indentations in the mixture with the back of a spoon. Break the eggs into a small cup, then pour into the indentations, spacing them evenly around the pan.
  • 4
    Place pan in the oven and cover with a lid or baking tray. Cook for 10 minutes or until the eggs are done to your liking. If you don’t have an oven-safe frying pan, leave the pan on the stovetop, but cover it and simmer gently 10-15 minutes, or until eggs are cooked and sauce has slightly reduced.
  • 5
    Sprinkle with parsley and serve with warmed bread to mop up the juices, if desired.


  • Serves 4-6. - Add a sausage such as a Merguez – a spiced North African lamb sausage. Try serving for brunch with hash browns. For the kids, reduce the chilli and stir in a can of baked beans. PER SERVE (6) Energy 126kcal, 531kj • Protein 7.8g • Total Fat 6.5g • Saturated Fat 1.3g • Carbohydrate 7.5g • Fibre 3.5g • Sodium 181mg