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Roasted Eggplant Shakshuka 1

Roasted Eggplant Shakshuka

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Moroccan


Shakshuka in its most basic form is just a dish of tomatoes, chili peppers, and onions where eggs are poached on top of it prior to serving.


  • 34 eggs
  • 1 medium sized eggplant
  • 1/2 cup bacon scraps
  • 1 can chopped tomatoes
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp chili flakes
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • 1/2 cup water
  • juice from ½ a lemon
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • sea salt
  • olive oil
  • chopped parsley, to garnish


  1. In a charcoal grill, cook your eggplant until soft and lightly charred on all sides. Once cooked, chop the eggplants into smaller cubes. Set aside.
  2. Prepare a large pan, heat olive oil add the bacon scraps and cook until golden brown. Remove the bacon then set aside.
  3. Using the same pan sauté garlic and onions.
  4. Add the eggplants, chopped tomatoes, water, tomato paste, paprika, cumin, chili flakes and the bacon that was set aside. Bring to a boil then simmer in low heat for 10 minutes.
  5. Make 4 wells and crack an egg on each top of the well. Continue to cook in low heat covered for 5-8 until eggs are cooked but still runny.
  6. Season with salt, squeeze lemon juice on top, garnish it with parsley and drizzle of olive oil. Remove from heat then serve while hot.