Eggplant Shakshuka with Olives and Feta

Shakshuka is a beloved dish with roots in North Africa and deep ties to Middle Eastern and Mediterranean kitchens, traditionally featuring eggs gently poached in a spiced tomato and pepper sauce. Over time, countless regional and seasonal variations have emerged, each reflecting local produce and personal taste. This Eggplant Shakshuka builds on that heritage by incorporating tender, caramelized eggplant, adding richness and depth while staying true to the dish’s comforting, rustic spirit.

In this version, eggplant is simmered until silky and infused with warm spices that complement the tomatoes without overpowering them. Briny olives introduce a savory contrast, while crumbled feta adds a creamy, salty finish that brightens the entire dish. The eggs nestle into the sauce, cooking just until the whites are set and the yolks remain soft, creating a luscious texture that ties all the elements together.

Eggplant Shakshuka with Olives and Feta is equally suited for breakfast, brunch, or a relaxed dinner, especially when served with warm crusty bread or pita for scooping. It’s a nourishing, one-pan meal that feels both hearty and fresh, offering bold Mediterranean flavors with minimal effort. This dish celebrates simple ingredients transformed through slow simmering and thoughtful seasoning into something deeply satisfying.

Eggplant Shakshuka with Olives and Feta

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Shakshuka is a beloved dish with roots in North Africa and deep ties to Middle Eastern and Mediterranean kitchens, traditionally featuring eggs gently poached in a spiced tomato and pepper sauce. Over time, countless regional and seasonal variations have emerged, each reflecting local produce and personal taste. This Eggplant Shakshuka builds on that heritage by incorporating tender, caramelized eggplant, adding richness and depth while staying true to the dish’s comforting, rustic spirit.

In this version, eggplant is simmered until silky and infused with warm spices that complement the tomatoes without overpowering them. Briny olives introduce a savory contrast, while crumbled feta adds a creamy, salty finish that brightens the entire dish. The eggs nestle into the sauce, cooking just until the whites are set and the yolks remain soft, creating a luscious texture that ties all the elements together.

Eggplant Shakshuka with Olives and Feta is equally suited for breakfast, brunch, or a relaxed dinner, especially when served with warm crusty bread or pita for scooping. It’s a nourishing, one-pan meal that feels both hearty and fresh, offering bold Mediterranean flavors with minimal effort. This dish celebrates simple ingredients transformed through slow simmering and thoughtful seasoning into something deeply satisfying.

• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons/30ml olive oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 5 ounces/100g sliced mushrooms
• 1 medium eggplant, cut into strips
• 12 pitted green olives, halves
• 1 teaspoon/5ml sweet paprika
• 1 teaspoon/ 5ml ground cumin
• 1/4 teaspoon/1ml finely-chopped dried cayenne pepper or red pepper flakes
• 1 1/4 cups/300ml finely-chopped sweet tomatoes
• 3/4 cup/180ml water
• 1 ounce/30g Feta cheese, crumbled
• 4 large eggs
• 1 tablespoon/15ml chopped fresh herbs, e.g. basil, oregano, marjoram or thyme

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Instructions

1. Heat oil in a large skillet or cast-iron frying pan until very hot.
2. Fry the first 8 ingredients together
3. Add tomatoes and water.
4. Cover and cook 10 minutes.
5. Season with salt and pepper, if desired.
6. Stir in Feta.
7. Make 4 hollows in the vegetable mixture.
8. Break an egg into each hollow.
9. Cover and simmer for 5 minutes.
10. Remove from heat, and leave to stand, covered, until the egg whites are set
11. Sprinkle with fresh herbs. Serve.

• Author: Recipe Maker
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dishes
• Cuisine: African North African