Spicy Eggplant Shakshuka is one of the easiest and most impressive breakfast or brunch dishes you’ll make. It takes minimal effort and has so many layers of wonderful flavor. This eggplant and zucchini shakshuka is loaded with vegetables and has a spicy base to keep things exciting.
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Eggplant Shakshuka
Have you tried Shakshuka? Our family loves it, from traditional Israeli Shakshuka to our easy sausage Shakshuka (which is my son’s favorite breakfast).
This one is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato sauce, crowned with eggs and fresh baby spinach. You’ll want to dunk some crusty Sourdough Bread into that sauce. My mouth is watering just thinking about it!
P.S. This just happens to be gluten-free, paleo, and vegetarian.
Watch How to Eggplant Shakshuka
The combination of flavors here is absolutely scrumptious. The eggs are cooked right in the tomato sauce which brings everything together and will excite your taste buds.
Ingredients for Eggplant Shakshuka
- 4 Tbsp olive oil – use extra light or extra virgin
- 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 – use any color; red, yellow or orange, seeded and diced into 1/2″ cubes
- 14.5 oz can diced tomatoes – keep in mind the salt content can vary and add salt to taste
- 8 oz tomato sauce – adds to the tomato base
- 1/2 cup chicken broth – helps loosen up the sauce. Use homemade chicken stock or storebought.
- 2 large garlic cloves – finely minced, grated or pressed with a garlic press
- 2 tsp TABASCO® Sauce – or your favorite hot sauce
- Salt and pepper – we use fine sea salt and freshly cracked black pepper
- 5-8 large eggs – can be cold or room temperature
- 1 cup fresh baby spinach leaves – baby spinach leaves will incorporate into the sauce easier
How to Make Eggplant Shakshuka
- In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once the oil is hot, add diced zucchini, eggplant, onion, and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper and sauté, stirring occasionally for 10 minutes or until vegetables are softened.
- Add 14.5 oz diced tomatoes, 8 oz tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
- Add 2 pressed garlic cloves and 2 tsp TABASCO® Sauce. Bring to a low boil and continue boiling for 2 minutes. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with the remaining 5 to 8 eggs. Sprinkle eggs lightly with salt and pepper.
Pro Tip:
You can add hot sauce to taste to make it more or less spicy. Add more if you prefer a little more heat.
- Arrange spinach around the eggs, pushing it slightly into the sauce, then cover and simmer over low heat for 6-8 minutes or until whites are fully set and yolks reach the desired doneness. Keep in mind that if you leave the lid on even after the heat is off, the eggs will continue cooking.
How to Serve Eggplant Shakshuka
Shakshuka is often served for breakfast, but it’s delicious any time of day – it’s hearty, protein-packed, and a meal in itself. All it needs is some bread to soak up that delicious spicy tomato sauce. We love to serve it with:
If this recipe graces your table, do let me know! Hearing that you tried one of our recipes just lights up my day :). This Eggplant Shakshuka is perfect any time of day but is truly special at breakfast time.
More Eggplant Recipes
Spicy Eggplant Shakshuka Recipe (VIDEO)
This Eggplant Shakshuka is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato-based sauce, crowned with egg and fresh spinach. Serve with soft French bread or a baguette.
Servings: 6 servings as a main course
Prevent your screen from going dark
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In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.
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Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
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Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.
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Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.
198kcal Calories11g Carbs8g Protein14g Fat
Nutrition Facts
Spicy Eggplant Shakshuka Recipe (VIDEO)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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