Eggplant Shakshuka

Mushroom Eggplant Shakshuka Recipe

Eggplant Shakshuka?

Yes, you heard that right! I was on a kick for all things Israeli the whole past week, so it is no wonder that all the dishes I developed recently were Israeli or Israeli-inspired.

The starting point for Shakshuka is always the classic mother Shakshuka Recipe. Although my basic recipe includes many variations on the all-tomato one, this eggplant shakshuka variation came out so fantastic I thought I would give it pride of place in a post all by itself. Every ingredient is a star in its own right: portobello, eggplant, tomatoes, cheddar or other cheese including dairy free. Even no cheese at all would still make a great dish.

You can play with this recipe!

Go ahead and get your inspiration from the basic shakshuka above, and get an exciting variation every time. It all depends on what seems inviting at shopping time.

Make Eggplant Shakshuka the utilitarian way

Don’t divide the recipe, even if you are just two people eating. Rather, pour your eggs only over the vegetable section that will get eaten, and save the rest for the next shakshuka meal. It will freeze very well, but if you intend to use it in the next couple days, simple store it in the refrigerator.

Bingo: Get two meals with the labor of one!

The second time around, pour the vegetable mixture in a smaller skillet, and crack your eggs right on top, cooking the mixture just long enough to get the eggs cooked but still nice and runny.

Remember, you always want runny gooey eggs!

Getting the eggs harder will result in an uninspired and uninspiring dish. When it comes to eggplant shakshuka, and any shakshuka for that matter, gooey is the operative word! It always means the eggs go in at the end of cooking.

Don’t obsess about the perfect Saute!

Remember you will covering the skillet with a lid, so the vegetable mixture will soften and come together nicely.


  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound portobello, diced
  • 1 medium eggplant, peeled and diced (if it is the long Japanese eggplant, use two; no peeling necessary)
  • 6 plum tomatoes, sliced thin
  • 1 cup freshly grated cheddar or other strong cheese, or diced feta cheese (watch for your salt: you might not need any!)
  • 1 tablespoon turmeric
  • 2 tablespoons paprika
  • 2 good pinched red pepper flakes, more if you like a greater kick
  • 1 tablespoon cumin
  • 8 eggs
  • Chopped parsley and cilantro for garnish



Heat the oil in a large skillet with straight sides. add the onion and garlic and saute until fragrant and wilted. Add the portobello and saute until most of the liquids evaporate. Add all but last two ingredients. Give the mixture a good stir, and cover the skillet.

Cook the mixture on a medium flame until the vegetables are soft. Add the eggs, at a little distance from one another, cover again and cook just a few more minutes, until the eggs are barely set but still runny. Top with the parsley and cilantro garnish.

Divide the mixture, juices and all, among four plates. Serve hot, with pita or other good crusty bread.

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