Eggplant Shakshuka

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

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Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.



  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 12 pitted green Greek olives, quartered
  • 1 1/2 tsp. sweet paprika
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. dried red pepper flakes
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 1/4 cups thick crushed tomatoes
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/3 cup chopped cilantro, divided
  • 4 large eggs


1 Pour oil into medium non-stick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.

2 Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.

Nutrition Information

  • Calories 217
  • Carbohydrate Content 15 g
  • Cholesterol Content 186 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 441 mg
  • Sugar Content 6 g