Baked Eggplant and Vegetable Shakshuka with Cheese

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Step 1: Roast the Eggplant

  1. Preheat oven to 400°F (200°C).
  2. Toss diced eggplant with 1 tbsp olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 20 minutes until tender and golden.

Step 2: Cook the Base

  1. In a large ovenproof skillet, heat 1 tbsp olive oil over medium heat.
  2. Add onion, bell pepper, and zucchini. Cook until softened, about 6–8 minutes.
  3. Stir in garlic, smoked paprika, cumin, and chili flakes. Cook for 1 minute.
  4. Add roasted eggplant, crushed tomatoes, and tomato paste. Stir well.
  5. Simmer for 10 minutes to thicken slightly. Taste and adjust seasoning.

Step 3: Add Eggs and Cheese

  1. Using a spoon, make small wells in the sauce.
  2. Crack eggs directly into each well.
  3. Sprinkle feta or mozzarella evenly over the top.

Step 4: Bake the Shakshuka

  1. Transfer skillet to the oven.
  2. Bake at 375°F (190°C) for 10–12 minutes, until egg whites are set but yolks are still slightly runny.

Step 5: Serve

Remove from oven, sprinkle with fresh parsley or cilantro, and serve hot with warm pita bread or crusty bread for dipping.

Tips for Success

  • Don’t overbake the eggs – They should be just set, with runny yolks.
  • Roast the eggplant first – This prevents it from getting mushy in the sauce.
  • Cheese options – Feta adds tanginess, while mozzarella or provolone gives a melty, comforting texture.
  • Make it spicier – Add harissa paste or extra chili flakes for more heat.

Serving Suggestions

  • Serve with pita bread, naan, or crusty baguette.
  • Pair with a fresh cucumber and tomato salad for balance.
  • Add a dollop of Greek yogurt or labneh for creaminess.

Why This Recipe Works

This Baked Eggplant and Vegetable Shakshuka with Cheese takes a beloved Middle Eastern dish and makes it even heartier. The roasted eggplant adds depth and creaminess, while the bubbling cheese on top makes it irresistible. It’s a one-pan dish that’s both comforting and nourishing, perfect for family meals or brunch with friends.

Final Bite

Rich tomato sauce, tender eggplant, perfectly baked eggs, and a cheesy topping — this Baked Eggplant Shakshuka is proof that comfort food can be both healthy and indulgent. One skillet, endless flavor, and plenty of bread for dipping — what more could you ask for?

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