Spicy Eggplant Shakshuka Recipe Video

Ingredients:

My Cozy Eggplant Shakshuka Story

Hello, my dear! Come sit. Let me tell you about shakshuka. It’s a sunny dish from faraway places. I first had it on a rainy afternoon. My friend Miriam made it for me. The smell alone made me feel warm. It’s like a big, warm hug in a pan. You’ll love how simple it is. We just cook veggies, make a sauce, and poach eggs right in it. Doesn’t that sound wonderful? Let’s make it together.

Ingredients

• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 small eggplant, diced
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (28 oz) diced tomatoes
• 1 cup tomato sauce
• ½ cup vegetable broth
• 3 cloves garlic, pressed
• 1 teaspoon TABASCO sauce
• 6 large eggs
• 2 cups fresh spinach leaves

Instructions

Step 1: Grab your biggest, deepest pan. I love my old cast iron one. Warm the olive oil over medium-high heat. Add your diced zucchini, eggplant, onion, and bell pepper. Sprinkle with the salt and pepper. Now, just let them dance in the pan. Stir them occasionally for about 10 minutes. You want them nice and soft. I still laugh at how the eggplant soaks up the oil like a little sponge.

Step 2: Time for the saucy part! Pour in the diced tomatoes, tomato sauce, and broth. Give it a good stir. Bring it all to a happy little boil. (A hard-learned tip: use low-sodium broth if you have it. It lets you control the salt perfectly). Now, stir in the pressed garlic and that TABASCO sauce. Doesn’t that smell amazing? Let it bubble gently for 2 more minutes.

Step 3: Here’s the fun magic. Crack an egg into a small cup first. This keeps shells out of your sauce! Gently slide the egg into the sauce near the pan’s edge. Do this with all 6 eggs, making little nests. Lightly sprinkle them with salt and pepper. Do you know what makes the eggs cook perfectly? Share below!

Step 4: Last touches! Tuck the fresh spinach leaves around the eggs. Push them gently into the warm sauce. Put a lid on the pan. Turn the heat down to low. Let it all simmer for 6 to 8 minutes. Watch for the egg whites to turn fully set. Remember, the eggs will keep cooking a bit after you turn off the heat. So take it off when the yolks look just right for you.

Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 6 servings
Category: Breakfast, Brunch, Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit! Here are three ways to play. Use chickpeas instead of eggs for a hearty vegan meal. Just stir a can right into the sauce. Try a different hot sauce for a new flavor adventure. A smoky chipotle sauce is lovely. Top it with crumbled feta or goat cheese before serving. The creamy saltiness is divine. Which one would you try first? Comment below!

Serving It Up Just Right

Bring the whole pan right to the table. It’s a beautiful sight. Have some crusty bread for dipping. That’s a must! A simple green salad on the side is perfect, too. For a drink, a glass of iced mint tea is so refreshing. For the grown-ups, a light red wine pairs nicely. Which would you choose tonight? Just spoon it into bowls, making sure everyone gets a lovely egg. Gather everyone and dig in while it’s hot.

Keeping Your Shakshuka Happy

Let’s talk about leftovers. This dish keeps well for three days in the fridge. Just pop it in a sealed container. You can also freeze the sauce base for a month. Leave out the eggs and spinach for this.

To reheat, warm it gently on the stove. Add a splash of broth if it’s thick. I once reheated it too fast. The eggs got rubbery! A low heat saves your meal.

Batch cooking the veggie sauce is a lifesaver. It means a fast, warm dinner on busy nights. This matters because good food should help your day, not stress it. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too watery? Just let it simmer uncovered for a few minutes. The extra liquid will cook off. This gives you a richer, thicker sauce to enjoy.

Worried about overcooked eggs? Remember, they cook even after you turn off the heat. I remember when I first learned this. My yolks were hard! Take the lid off as soon as the whites are set.

If your veggies aren’t soft enough, you didn’t sauté them long enough. Be patient for that full ten minutes. This matters for flavor and texture. Getting these little things right builds your cooking confidence. Which of these problems have you run into before?

Your Shakshuka Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Make the sauce ahead. Add eggs and spinach when you reheat.

Q: What if I don’t have zucchini? A: Use more eggplant or bell pepper. It will still be delicious.

Q: Can I double the recipe? A: Yes! Use a very large pan so everything cooks evenly.

Q: Any optional tips? A: A sprinkle of feta or fresh herbs on top is lovely. *Fun fact: Shakshuka means “a mixture” in Arabic.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy dish. It always makes my kitchen smell wonderful. I would love to see your creation. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! Use @TheCozyKitchen so I can find your photos. Thank you for cooking with me today.

Happy cooking!
—Tessa Hammond.

Spicy Eggplant Shakshuka

Author: Tessa Hamound Cooking Method:Stovetop Cuisine:Mediterranean Middle Eastern Courses:Breakfast Brunch Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings: 6 minutes Best Season:Summer

Description

A hearty and spicy one-pan dish with eggplant, zucchini, and bell peppers simmered in a tomato sauce, topped with perfectly poached eggs.

Ingredients

• 4 Tbsp olive oil
• 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, red, yellow or orange, seeded and diced into 1/2″ cubes
• 14.5 oz can diced tomatoes
• 8 oz tomato sauce
• 1/2 cup chicken broth, or vegetable broth
• 2 large garlic cloves, pressed
• 2 tsp TABASCO Sauce
• 1 tsp sea salt
• 1/2 tsp black pepper, divided
• 6 large eggs
• 1 cup fresh baby spinach leaves

Instructions

1. 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.
2. Add 14.5 oz diced tomatoes, 8 oz tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
3. Add 2 pressed garlic cloves and 2 tsp TABASCO® Sauce. Bring to a low boil and continue boiling for 2 minutes.
4. 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.
5. 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.

Notes

Serve immediately with crusty bread for dipping. Adjust the level of heat by adding more or less TABASCO® Sauce.

Keywords:Shakshuka, Eggplant, Eggs, One-Pan, Spicy