Shakshuka with Eggplant, Olives and Feta

Shakshuka with Eggplant, Olives and Feta

Shakshuka is a North African dish with vegetables and eggs cooked in a tomato sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch, Dinner
Cuisine African, Israeli, Middle Eastern
Servings 4 people


  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 medium eggplant cut into strips
  • 5 ounces mushrooms sliced
  • 12 green olives pitted
  • 1 tea cumin ground
  • 1 tea paprika sweet
  • 1/2 tea cayenne pepper
  • 3/4 cup water
  • 1 1/4 cup tomatoes chopped
  • 1 ounce Feta crumbled
  • 4 large eggs
  • 1 tablespoon basil chopped


  • Heat oil in a cast-iron pan until very hot and smoking
  • Add oil, onion, garlic, eggplant, mushrooms, and green olives to fry.  Add paprika, cayenne, cumin
  • Add tomatoes and water to the pan
  • Cover and cook another 10 minutes.
  • Season well with salt and pepper
  • Add Feta and stir
  • Make 4 hollows to place eggs in in the vegetable mixture while in the frying pan
  • Break an egg into each hollow in the pan.
  • Cover and simmer for 5 minutes.
  • Remove from heat. Let stand keeping covered, until the egg whites are set
  • Before serving sprinkle with basil

Categories:   Recipes


Join Our Newsletter
We respect your privacy.