Easy Eggplant and Chickpea Shakshuka Recipe

If you're tired of the usual tomato sauce, this recipe is for you! This quick and flavorful shakshuka combines tender eggplant, hearty chickpeas, and perfectly cooked eggs in a rich, aromatic tomato sauce.

Eggplant and Chickpea Shakshuka

Servings: 4

Ingredients

• 1 medium eggplant, diced

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 3 tablespoons olive oil

• 1 can (400 g) crushed tomatoes

• 1 tablespoon tomato paste

• 1 tablespoon sugar

• 1½ cups cooked chickpeas, or canned chickpeas, drained and rinsed

• 4–6 eggs

• 1 teaspoon sweet paprika

• ½ teaspoon cumin

• Salt and black pepper, to taste

• 1 chopped hot pepper or a pinch of crushed chili flakes, to taste

• ¼–½ cup water, as needed

• Chopped fresh parsley, for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large, deep skillet with a lid. Add the diced eggplant and sauté over medium-high heat for about 10 minutes, stirring occasionally, until golden and beginning to soften. Transfer the eggplant to a plate lined with paper towels.

2. Add the remaining tablespoon of olive oil to the skillet, followed by the chopped onion. Sauté for about 5 minutes, until softened. Add the garlic and hot pepper, if using, and stir for another 30 seconds.

3. Stir in the tomato paste, paprika, sugar, and cumin, cooking for another 30 seconds to release their flavors.

4. Add the crushed tomatoes and ¼ cup of water, followed by the chickpeas and sautéed eggplant. Season with salt and black pepper.

5. Partially cover the skillet and simmer over low heat for 15–20 minutes, until the eggplant is tender and the sauce has thickened. Stir occasionally, adding a little more water if the sauce becomes too thick. Taste and adjust the seasoning as needed.

6. Before adding the eggs, check that the eggplant is completely tender and can be easily mashed with a fork. If it is still firm, continue simmering for a few more minutes.

7. Using a spoon, make small wells in the sauce and carefully crack an egg into each one. Cover the skillet and cook over low heat until the egg whites and yolks reach your desired consistency. Cooking time will vary depending on the size of the eggs and the heat of the skillet, so begin checking after about 7 minutes.

8. Sprinkle with freshly chopped parsley and serve immediately with warm bread or pita and a fresh vegetable salad on the side.