Shakshuka is a traditional North African and Middle Eastern dish that has found fans all over the world. It’s essentially a rich, spiced tomato and pepper stew with eggs gently baked right into the sauce. In this recipe, we give it a Mediterranean twist with roasted eggplant and a gooey cheese topping, making it even more hearty and satisfying.
Perfect for dipping crusty bread, this dish is warm, nourishing, and packed with bold flavors.
Why You’ll Love This Recipe
- Vegetable-packed – Full of eggplant, peppers, onions, and tomatoes.
- One-pan meal – Everything bakes together for easy prep and cleanup.
- Cheesy goodness – A layer of bubbling cheese makes this shakshuka extra indulgent.
- Versatile – Great for breakfast, brunch, or even dinner.
Ingredients You’ll Need
- 1 medium eggplant, diced into cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes (optional, for heat)
- Salt & black pepper, to taste
- 4–6 large eggs
- 1 cup crumbled feta cheese (or mozzarella for a melty finish)
- Fresh parsley or cilantro, chopped, for garnish