Aubergine Shakshuka Bowl Recipe

This aubergine shakshuka bowl is warm, saucy, and punchy — eggs poached right in spiced veg, topped with creamy cottage cheese, fresh dill, and cherry tomatoes. It’s five minutes of actual effort. Ideal for those tired-hungry moments when real food still matters.

Ingredients Needed

For the Filling:

• 1 x 250g pouch aubergine shakshuka (store-bought or leftover homemade)
• 2 free-range eggs
• 80g ripe cherry tomatoes
• 75g cottage cheese

For Assembling:

• 2 sprigs fresh dill
• Za’atar, to serve
• Optional: pinch of chili flakes or extra olive oil

How To Make Aubergine Shakshuka Bowl

1. Cook the Veggies: No actual veg to prep here — your shakshuka pouch handles that. Just heat it up in a 24cm non-stick pan till it bubbles. Don’t rush it — needs to be hot and steamy.
2. Add the Eggs: Crack eggs straight into the sauce. Cover the pan and cook on low. About 5 mins gives you set whites and runny yolks — go longer if you don’t trust gooey middles.
3. Assemble the Bowl: While eggs cook, quarter the cherry tomatoes. That’s your crunch and freshness sorted.
4. Grill to Perfection: Nah, no grill needed. Just keep it bubbling gently, no sticking or burning — don’t walk away here.
5. Serve Hot: Spoon it all into a shallow bowl. Dot with cottage cheese, scatter the tomatoes, rip up some dill, sprinkle za’atar on top. Done. Eat while it’s steamy.

Why I Love This Recipe

I made this after a long day where toast felt like too much effort, but I also refused to eat cereal for dinner again. Pouch shakshuka plus eggs? Game changer. It tastes cooked-from-scratch even though you’ve barely done anything. That’s rare.

Recipe Tips

• Use a lid — eggs won’t set properly without steam
• Add chili flakes if you like more kick
• Cottage cheese can be swapped for Greek yoghurt or labneh
• Don’t skip fresh herbs — they really lift the whole bowl
• Use a wide pan so eggs don’t crowd
• Tomatoes go in raw for freshness — don’t cook ’em
• Want it richer? Add a drizzle of olive oil right at the end

How To Store Aubergine Shakshuka Bowl

• At Room Temperature: Eat immediately — don’t leave eggs sitting out.
• In the Fridge: Store leftovers in airtight container, up to 2 days. Eggs may overcook on reheating.
• In the Freezer: Freeze shakshuka before adding eggs. Don’t freeze with eggs or fresh toppings.
• Reheating: Warm shakshuka in pan, crack fresh eggs in, cook as usual. Microwave not great for eggs.

Nutrition Facts (per serving)

• Calories: ~340 kcal
• Carbs: 14g
• Protein: 20g
• Fat: 22g
• Sugar: 6g
• Fibre: 4g
• Sodium: ~580mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use fresh aubergine instead of a pouch?
  A: Yeah, but it takes time — roast or fry the aubergine first, then simmer in tomato/spice sauce.
• Q: Can I make it vegan?
  A: Yep — skip the eggs and cottage cheese. Add chickpeas or tofu for protein.
• Q: What if I don’t have za’atar?
  A: Use a pinch of cumin or sumac, or skip it entirely. It’s a bonus, not essential.
• Q: Can I meal prep this?
  A: You can prep the shakshuka base ahead, but cook eggs fresh — they don’t reheat well.