A shakshuka without bell peppers: eggs cooked in a tomato sauce with meltingly tender eggplant, seasoned with a harissa-style dry spice blend.
The runny yolk mingles with the warm tomato, the eggplant yields beneath your fork, and the spices deliver a gentle heat. This shakshuka replaces bell peppers with silky, slow-cooked eggplant and a harissa-style dry seasoning, for a milder sauce that holds together beautifully. For two servings, allow twenty-five minutes, including five minutes of prep. Find this recipe among my keto breakfasts.
What is eggplant shakshuka?
Shakshuka consists of eggs cooked directly in a sauce of tomatoes and aromatic vegetables. This version skips the bell peppers: eggplant, red onion, garlic and fresh tomatoes form the base, then the eggs cook until the whites are set and the yolks are runny. The seasoning comes from a harissa-style dry blend of cumin, coriander, paprika, chili flakes and a pinch of cinnamon, used as ground spices rather than a paste.
The aim is a meltingly soft texture: the eggplant becomes tender, almost confit-like, while the tomato adds juice, acidity and body. Salt simply balances the seasoning.
The origins of this version
This is a variation on the classic dish: it keeps the idea of eggs cooked in a tomato and vegetable sauce, but replaces the bell peppers with eggplant. The result is less crunchy and more mellow, with a more cohesive sauce. The method remains familiar: a red sauce, tender vegetables, two wells made with a spoon and eggs that finish cooking in the heat of the skillet.
The main ingredients
The two eggs define the dish: they bring richness and creaminess, provided the whites set while the yolks stay runny. Eggplant is the main vegetable; cut into pieces, it needs to cook long enough to lose its spongy firmness and become soft all the way through. Its flesh quickly absorbs oil at the start of cooking, so an extra drizzle helps if the pieces stick or brown too much. For another way to prepare the same vegetable, see my air fryer eggplant.
The red onion provides a sweet, aromatic base, while the three or four fresh tomatoes supply the moisture, acidity and body of the sauce. Garlic plays an important role too: five cloves, chopped or grated but not too finely, since pressed garlic burns quickly over high heat.
The spice blend, two tablespoons in total, provides the seasoning: cumin, coriander, paprika, chili flakes and a touch of cinnamon. For cooking, avocado oil, mild olive oil or high-oleic sunflower oil works well, and a generous pinch of salt balances everything at the end.
Tips for success, texture and serving
Success starts with the eggplant: sear it over fairly high heat to get it cooking before the tomatoes release their juices, keeping an eye on the browning and adding a drizzle of oil if it dries out. Add the onion and garlic, aiming for golden edges without letting them turn brown. Water is optional, as the tomatoes make the sauce; before adding the eggs, the base should be tender and cohesive, neither dry nor too runny.
Make two wells, crack the eggs into them and lower the heat: cook covered for 6 to 8 minutes; uncovered, allow about 12 minutes for a clearly visible yolk. The guideline is simple: set whites and runny yolks, which you can compare, if needed, with an air fryer soft-boiled egg or an onsen tamago. Serve hot straight away, as the skillet continues to cook the eggs; use a naan or a chapati to mop up the sauce, or serve with a green salad to keep the carbs down. If making it ahead, refrigerate the vegetable base on its own and cook the eggs just before serving.
Find more dishes like this among my low-carb recipes.
Eggplant Shakshuka
Ingredients
- 2 eggs
- 1 eggplant
- 1 red onion moderate in carbohydrates
- 3 to 4 tomatoes
- 5 cloves garlic
- 2 tablespoons harissa spice blend cumin, coriander, paprika, chili flakes, pinch of cinnamon
- avocado oil, mild olive oil, or high-oleic sunflower oil for cooking
- generous pinch salt Himalayan pink salt or Celtic sea salt
Instructions
- Wash and cut the eggplant into pieces. Sauté the eggplant pieces over fairly high heat, making sure they do not burn. Add a little oil from time to time.1 eggplant, avocado oil, mild olive oil, or high-oleic sunflower oil
- Chop or coarsely grate the garlic. Do not make the pieces too small: the cooking is done over fairly high heat, and crushed garlic can burn more quickly. Slice the onion into half-moons. Add both to the eggplant. Add a little more oil if needed.5 cloves garlic, 1 red onion
- Once the onion and garlic have been sautéed (with lightly golden edges), add a little water if needed.
- Meanwhile, cut the tomatoes into pieces. Add them to the pan. Let the tomatoes simmer with the other ingredients for a few minutes until everything is tender.3 to 4 tomatoes, 2 tablespoons harissa spice blend
- Stir well a few more times, make two wells, and crack the eggs into them. Lower the heat and cook the eggs until the whites are set but the yolks are still runny. With a lid, this takes 6 to 8 minutes. A white film will form over the yolks. To keep the yolks bright yellow, allow about 12 minutes. Finish with a sprinkle of salt to taste.2 eggs, generous pinch salt
