Aubergine Shakshuka

5 from 1 vote

Aubergine Shakshuka, a flavourful vegetarian breakfast or brunch recipe made with poached eggs in a chunky tomato and bell pepper sauce with hearty aubergines, seasoned nicely to create a perfect one-pot dish that goes down well with absolutely everyone. Serve it with crusty bread for a feast fit for a king!

Prep Time15

Cook Time45

Total Time1

Course: Brunch

Cuisine: Middle Eastern

Servings: people

Calories: 584kcal

Author: Daniela Apostol

Ingredients

2 aubergines
6 medium tomatoes on the vine
1 onion
2 cloves of garlic
¼ cup vegetarian oil
1 red bell pepper
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried herbs
1 teaspoon paprika
¼ cup water

Instructions

Add 2 tablespoons of oil to a large pan and heat it up.
Chop the aubergines leaving the skin on, and add half of them to the pan.
Fry until golden, stirring occasionally.
Remove them from the pan, add more oil, and fry the remaining aubergines.
When they are cooked, remove them from the pan and set aside.
Add the rest of the oil to the pan, the onion chopped finely, and fry it on a medium heat until golden.
Add the red pepper cut julienne, and cook it for 3-4 minutes so that it can soften a bit.
In go the tomatoes chopped into quarters, peeled and chopped garlic, salt, pepper, herbs and paprika.
Give everything a good stir, and leave them to cook until the tomatoes are mushy - it can take up to 5 minutes.
Add the water, place the lid on, and leave it to simmer for 1-2 minutes.
Return the aubergines to the pan, mix well, then make 3 nests into the sauce, and crack the eggs in.
Place a lid on, and cook until the egg whites are cooked, but the yolks are still runny.
Garnish with fresh parsley and extra black pepper if you wish, and serve immediately.

Video

Notes

I chose to fry the aubergines, but you can also baked them - simply chop them the same way, transfer to a roasting pan, drizzle some oil over, and leave them to bake for 15-20 minutes until cooked through.
Then just start making the sauce with frying the onions, and follow the exact same steps from here - this is a good option, but it's entirely up to you.

Nutrition