Aubergine Shakshuka Bowl Recipe

This Aubergine Shakshuka is a rich and savory recipe, which is made with tender aubergine and a perfectly spiced tomato sauce. It’s the perfect brunch or light dinner, ready in about 40 minutes.

Aubergine Shakshuka Bowl Ingredients

• 1 large aubergine (eggplant), about 400g
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon red chilli flakes (optional)
• 1 x 400g tin of quality chopped tomatoes
• 2 free-range eggs
• 80g ripe cherry tomatoes, quartered
• 75g cottage cheese
• 2 sprigs of fresh dill
• 1 teaspoon za’atar, to serve
• Salt and black pepper, to taste

How To Make Aubergine Shakshuka Bowl

1. Prep and Cook the Aubergine: Chop the aubergine into small, 1-2cm cubes. Heat the olive oil in a large, deep, non-stick frying pan over a medium-high heat. Add the aubergine and cook for 10-15 minutes, stirring often, until it’s soft, browned, and has shrunk in size.
2. Sauté the Aromatics: Add the chopped onion and bell pepper to the pan and cook for another 5 minutes until softened. Stir in the minced garlic and spices (cumin, smoked paprika, chilli flakes) and cook for one more minute until fragrant.
3. Simmer the Sauce: Pour in the tinned tomatoes and add a good pinch of salt and pepper. Stir everything together, reduce the heat to a simmer, and let the sauce cook for 10 minutes to allow the flavors to meld.
4. Cook the Eggs: Use a spoon to make two wells in the sauce. Crack an egg into each well. Cover the pan with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny.
5. Serve: Carefully spoon the shakshuka and eggs into two bowls. Top with the quartered cherry tomatoes, dollops of cottage cheese, and fresh dill. Finish with a sprinkle of za’atar before serving.

Recipe Tips

• How to get the aubergine perfectly soft? The key is to cut the aubergine into small, even-sized cubes and cook it first until it’s completely tender before adding the other ingredients. This ensures a creamy texture throughout the sauce.
• Can I make this spicier? Absolutely. For more heat, you can increase the amount of red chilli flakes or add a finely chopped fresh chilli along with the garlic.
• What is Za’atar? Za’atar is a classic Middle Eastern spice blend, typically made from dried thyme, oregano, sumac, and toasted sesame seeds. It adds a wonderful, herby, and slightly tangy finish to the dish.
• How do I know when the eggs are done? The whites should be opaque and firm, but the yolk should still have a noticeable jiggle when you gently shake the pan. Cook for a minute or two longer if you prefer a firmer yolk.

What To Serve With Aubergine Shakshuka

This is a fantastic one-pan meal, but it’s essential to have something to mop up the delicious sauce and runny egg yolk:

• Warm, crusty bread or sourdough toast
• Fluffy pita bread
• A simple side of couscous

How To Store Aubergine Shakshuka

• Refrigerate: This dish is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture of the egg yolk will change upon reheating.
• Reheating: Reheat gently in a pan over a low heat or in the microwave. It’s best to eat any leftover eggs cold or cook fresh ones on top of the reheated sauce.

Aubergine Shakshuka Bowl Nutrition Facts

• Calories: 400-500 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Aubergine Massaman Curry Recipe
• Sticky Aubergine Noodles Recipe
• Charred Aubergine Parmigiana Recipe