Eggplant and olive shakshuka is the skillet dinner I make when plain eggs need a plot — soft eggplant cubes and briny green Greek olives simmered in a smoky paprika-cumin tomato sauce with eggs cracked right on top. Bread for scooping is non-negotiable.
Ready to elevate your brunch game? Say hello to your new favorite one-pan wonder: Eggplant and Olive Shakshuka! We’re taking the classic Middle Eastern dish of eggs poached in a savory tomato sauce and giving it a hearty, Mediterranean twist. Tender chunks of eggplant and briny green olives meld into a rich, smoky sauce spiced with cumin and paprika. It’s a deeply flavorful, satisfying, and surprisingly simple dish that’s perfect not just for brunch, but for a quick weeknight dinner too. Grab a skillet and some crusty bread for dipping—you won’t want to miss a single drop!
Ingredients
• 2 Tbs (30 ml / 1 fl oz) olive oil
• 1 small onion, chopped (approx. 1 cup / 150g / 5.3 oz)
• 12 pitted green Greek olives, quartered
• 1½ tsp (7g / 0.25 oz) sweet paprika
• 1½ tsp (4g / 0.14 oz) ground cumin
• ¼ tsp (0.5g / 0.02 oz) dried red pepper flakes
• 1 medium eggplant, cut into ½-inch (1.25 cm) cubes
• 1¼ cups (300g / 10.6 oz) thick crushed tomatoes
• 3 cloves garlic, minced (approx. 1 Tbs / 15g / 0.53 oz)
• ⅓ cup (15g / 0.53 oz) chopped fresh cilantro, divided
• 4 large, fresh eggs
• ¾ cup (180 ml / 6.1 fl oz) water
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large, deep nonstick skillet over medium heat. Add the chopped onion, quartered olives, sweet paprika, ground cumin, and red pepper flakes. Cook for 2-3 minutes, stirring, until the onion softens and the spices are fragrant.
2. Add the eggplant cubes to the skillet, tossing to coat them in the spice mixture. Cover and cook for 4-5 minutes, stirring occasionally, until the eggplant begins to soften.
3. Stir in the crushed tomatoes, minced garlic, and ¾ cup of water. Bring the sauce to a gentle simmer. Cover, reduce the heat, and cook for 10-12 minutes, or until the eggplant is completely tender.
4. Stir in ¼ cup of the chopped cilantro. Season with salt and pepper to taste. If the sauce is too thick for your liking, add a tablespoon or two of water to reach the desired consistency.
5. Using the back of a spoon, create four small wells in the sauce, spacing them evenly apart.
6. Carefully crack one egg into each well. Cover the skillet, reduce the heat to medium-low, and simmer for 4-5 minutes, or until the egg whites are opaque and set but the yolks remain runny.
7. Remove the skillet from the heat and let it stand, still covered, for 1-2 minutes. Garnish with the remaining fresh cilantro and serve immediately.
Nutritional Information
• Nutrition Information
• Calories: 217
• Protein: 9 g
• Total Fat: 14 g
• Saturated Fat: 3 g
• Carbohydrates: 15 g
• Cholesterol: 186 mg
• Sodium: 441 mg
• Fiber: 5 g
• Sugar: 6 g
Pro Tips
• For perfectly contained eggs, use the freshest ones possible. Cracking each egg into a small ramekin before gently sliding it into the sauce helps prevent the yolk from breaking.
• The tomato and eggplant base is perfect for meal prep! Make it up to 2 days in advance and store it in the refrigerator. Simply reheat the sauce on the stove until simmering, then proceed with adding the eggs.
• This shakshuka is a complete meal, but it’s best served with something to soak up the delicious sauce. Offer warm pita bread, crusty sourdough, or a gluten-free flatbread on the side.
FAQ
Q: Can I make this eggplant shakshuka vegan
A: Absolutely! To make a vegan version, simply omit the eggs. For a hearty, protein-rich alternative, stir in a can of rinsed chickpeas or some crumbled firm tofu during the last 5 minutes of cooking the sauce until heated through.
Q: How can I add more protein to this vegetarian shakshuka
A: Besides the eggs, you can easily boost the protein by adding a can of rinsed chickpeas or white beans to the sauce along with the tomatoes. Serving with a side of Greek yogurt or crumbled feta cheese (if you eat dairy) also adds a nice protein boost.
Q: What can I substitute for the green olives
A: If you’re not a fan of olives, you can substitute them with 2-3 tablespoons (45 ml / 1.5 fl oz) of drained capers for a similar briny flavor. Alternatively, chopped sun-dried tomatoes or roasted red peppers would add a delicious, sweet, and smoky dimension.
Q: Is this eggplant shakshuka good for meal prep
A: Yes, it’s perfect for meal prep. You can prepare the tomato and eggplant sauce base ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the sauce in a skillet until simmering and then proceed with poaching the eggs.
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Eggplant and Olive Shakshuka
Ingredients
Method
- Heat the olive oil in a large, deep nonstick skillet over medium heat.
- Add the chopped onion, quartered olives, sweet paprika, ground cumin, and red pepper flakes.
- Cook for 2-3 minutes, stirring, until the onion softens and the spices are fragrant.
- Add the eggplant cubes to the skillet, tossing to coat them in the spice mixture.
- Cover and cook for 4-5 minutes, stirring occasionally, until the eggplant begins to soften.
- Stir in the crushed tomatoes, minced garlic, and ¾ cup of water.
- Bring the sauce to a gentle simmer.
- Cover, reduce the heat, and cook for 10-12 minutes, or until the eggplant is completely tender.
- Stir in ¼ cup of the chopped cilantro.
- Season with salt and pepper to taste. If the sauce is too thick for your liking, add a tablespoon or two of water to reach the desired consistency.
- Using the back of a spoon, create four small wells in the sauce, spacing them evenly apart.
- Carefully crack one egg into each well.
- Cover the skillet, reduce the heat to medium-low, and simmer for 4-5 minutes, or until the egg whites are opaque and set but the yolks remain runny.
- Remove the skillet from the heat and let it stand, still covered, for 1-2 minutes.
- Garnish with the remaining fresh cilantro and serve immediately.
