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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins · July 17, 2023

Harissa Eggplant Shakshuka

Jump to Recipe Print Recipe

By now we all know my eggplant origin story – that I didn’t like it until I LOVED IT, and now I can’t get enough – this Harissa Eggplant Shakshuka is now part of that origin story. It takes everything I love about shakshuka but adds some tender, melty, eggplant to the mix. Where shakshuka is normally eggs poached on top of stewed tomatoes, this recipe has a creamy, soft eggplant base. It only looks heavy on the tomato because the eggplant is simmered in a touch of tomato paste and a heavy hand of harissa. The whole thing comes together as a sweet-and-spicy, hearty meal that’s perfect for a summer dinner when eggplants are abundant and ready for roasting.

Table of contents

  • First, let’s talk about eggplant
  • And what is shakshuka?
  • How to make this eggplant shakshuka
  • Looking for similar recipes?
  • Watch the recipe here

First, let’s talk about eggplant

A common question or complaint I get about eggplant is that people don’t seem to know how to cook it “properly,” which means, well, I have both good and bad news. The good news is there are multiple correct ways to cook an eggplant, the bad news is that its versatility might leave you guessing when you are trying to find the best way to cook it.

With eggplant, I’ve found the most common cooking techniques are pan frying and roasting. With a pan-fry, the eggplant stays in pieces and gets all meaty and creamy. The downside is it takes on a lot of oil as you pan-fry it, so it can get a little greasy, too.

Roasting is another reliable technique. If you roast it whole, your recipe is most likely betting on you wanting it to melt into a creamy, almost dip-like texture. The eggplant will usually be fall-apart tender after roasting, so if you want it in pieces, you can easily scoop and dip, better to stick with the pan-fry.

This Eggplant Shakshuka uses the roasting technique because I want the eggplant to be so soft that it perfectly melts into the harissa mixture. This also makes it so you just pop the eggplant in the oven, set a timer, and you’re good.

Don’t ever think you’re cooking eggplant wrong, it’s just an interesting plant that can be cooked in a myriad of ways!

And what is shakshuka?

Traditional shakshuka (or shakshouka, as it is also spelled) originates from Northwest Africa, but it’s now common in many other cultures and cuisines. The exact history is disputed, but if you trace it waaay back, it is said to have evolved from an Ottoman meat stew. Now it has transitioned to a vegetarian poached egg dish that typically consists of tomatoes, olive oil, peppers, onion and garlic, and various spices.

Tomatoes are the most common base for shakshuka, but here the eggplant really makes up the bulk of it! It still is a vegetable stew simmered with tomato juices and finished with eggs on top, so it felt fitting to keep it in the shakshuka family.

How to make this eggplant shakshuka

This eggplant shakshuka does require you to roast your eggplant, but the rest of the process is really simple and quick. So ignore the eggplant while it’s cooking, and then dinner will only take you twenty minutes of active time. Here’s the full step-by-step:

  • Preheat the oven to 425°F.
  • Halve the eggplant, score it in a criss-cross pattern, going about 1 cm deep. Sprinkle the cut sides of the eggplant with a few big pinches of salt and let sit for 30 minutes to pull out any excess moisture.
  • Pat the eggplant dry with paper towels and place it cut-side-down on a parchment lined baking sheet. Bake for 40-45 minutes or until fully collapsed and softened.

Active cooking time
  • When the eggplant has 15 minutes left of roasting time, plae a large high-sided sauté pan over medium heat and add two tablespoons of olive oil. Toast the bread for 2-3 minutes on each side or until golden, adding more oil as needed. Set aside.
  • Whisk together the grated garlic, lemon zest, lemon juice, harissa paste, honey and 1/2 cup water. Season generously with salt and set aside.
  • Returning the pan to medium heat, add another 2 tablespoons of olive oil and the red onion. Cook, stirring often for 5-6 minutes or until the onion has softened. Push it to the side of the pan and add the tomato paste to the other side of the pan. Cook, stirring occasionally, until the tomato paste has turned one shade darker. Then combine with the red onion.
  • By now the eggplant should be out of the oven. Scrape it away from the skin, creating an eggplant-mash. Scoop the mash directly into the pan with the red onion. Stir to combine.
  • Pour the harissa mixture into the pan and stir to combine. Season with salt to taste and let it come to a gentle simmer.
  • Crack the eggs on top, make sure they are evenly spaced apart. Cover the pan and let the eggs steam to fully cook. This will take about 5 minutes.
  • When the egg whites are fully cooked through, turn off the heat. Garnish with the tender herbs and a few cracks of black pepper. Scoop and serve with half a slice of bread per bowl.

Looking for similar recipes?

Here are a few other egg-based favorites!

Kimchi Fried Eggs
These kimchi eggs are cooked on medium heat and covered to ensure the kimchi doesn't scorch, and the whites are perfectly set. What you are left with are easy, flavor-filled eggs with the perfect level of runny yolk. Serve on your crunchiest toast!
Check out this recipe
Asparagus Salsa Verde (With An Egg)
This meal is as much a salad as it is a salad dressing. It's rich, fresh, easy and just perfect when paired with a poached egg (or two). Make it once and keep it as a lunch staple forever.
Check out this recipe
Miso-Glazed Eggplant
This Miso-Glazed Eggplant is a take on the traditional Japanese Nasu Dengaku, but with a few of my favorite Indonesian ingredients added in the mix. I combine two sauces, kecap manis and sambal oelek, to create a sticky, sweet and spicy miso glaze and then double-cook this eggplant into soft, tear-apart, eggplant heaven.
Check out this recipe

And that’s everything for this Harissa Eggplant Shakshuka!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

View this post on Instagram

A post shared by Justine Doiron (@justine_snacks)

Harissa Eggplant Shakshuka

5 from 4 votes
This dish is a take on shakshuka, with poached eggs simmered over creamy harissa eggplant. It's similar to a traditional shakshuka, but the eggplant replaces stewed tomatoes, lending its creamy texture as the perfect base for a sweet and spicy pairing of ingredients.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:1 hour hr
Course: Main Course
Cuisine: Fusion, Mediterranean
Keyword: eggplant, Harissa, shakshuka, tomato paste
Servings: 2 servings

Equipment

  • 1 high sided sauté pan

Ingredients

  • 1 large eggplant about 1 1/2 pounds
  • Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 2 thick bread slices
  • 3 garlic cloves grated
  • 2 teaspoons lemon zest about 1/2 of a lemon
  • 2 tablespoons lemon juice about 1/2 of a large lemon
  • 1/2 cup mild harissa paste
  • 1 tablespoon honey
  • 1/2 medium red onion thinly sliced
  • 2 tablespoons tomato paste
  • 4 large eggs
  • 1/2 cup torn tender herbs parsley, basil, dill or mint
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 425°F.
  • Halve the eggplant, score it in a criss-cross pattern, going about 1 cm deep. Sprinkle the cut sides of the eggplant with a few big pinches of salt and let sit for 30 minutes to pull out any excess moisture.
  • Pat the eggplant dry with paper towels and place it cut-side-down on a parchment lined baking sheet. Bake for 40-45 minutes or until fully collapsed and softened.
  • When the eggplant has 15 minutes left of roasting time, plae a large high-sided sauté pan over medium heat and add 2 tablespoons of olive oil. Toast the bread for 2-3 minutes on each side or until golden, adding more oil as needed. Set aside.
  • Whisk together the grated garlic, lemon zest, lemon juice, harissa paste, honey and 1/2 cup water. Season generously with salt and set aside.
  • Returning the pan to medium heat, add another 2 tablespoons of olive oil and the red onion. Cook, stirring often for 5-6 minutes or until the onion has softened. Push it to the side of the pan and add the tomato paste to the other side of the pan. Cook, stirring occasionally, until the tomato paste has turned one shade darker. Then combine with the red onion.
  • By now the eggplant should be out of the oven. Scrape it away from the skin, creating an eggplant-mash. Scoop the mash directly into the pan with the red onion. Stir to combine.
  • Pour the harissa mixture into the pan and stir to combine. Season with salt to taste and let it come to a gentle simmer.
  • Crack the eggs on top, make sure they are evenly spaced apart. Cover the pan and let the eggs steam to fully cook. This will take about 5 minutes.
  • When the egg whites are fully cooked through, turn off the heat. Garnish with the tender herbs and a few cracks of black pepper. Scoop and serve with half a slice of bread per bowl.

Posted In: Dairy Free, Gluten Free, Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins

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Reader Interactions

Comments

  1. Yorum Satın Al says

    July 19, 2023 at 10:43 pm

    Useful article, thank you. Top article, very helpful.

  2. Becki says

    July 21, 2023 at 2:38 am

    This was excellent! I love an excuse to roast an eggplant. The harissa plus honey plus lemon is a great combination and the finishing herbs added so much. I added a tomato (my eggplant was a little underweight) and I made more toast – but otherwise I followed your instructions! So glad I tried this, thank you!

  3. Esti says

    July 23, 2023 at 1:12 pm

    5 stars
    This was delicious!! Perfect flavors

  4. Carrie says

    July 24, 2023 at 3:34 am

    5 stars
    This dish! Absolutely delicious! Made my own harissa too. We loved it so much we are having it again 2 days later. This is a definite go to recipe!!! Thanks!!! Follow you on instagram. Love your recipes!

    • Jeannine says

      July 29, 2023 at 3:18 pm

      This eggplant shakshuka was absolutely amazing!! I had found a lovely mild lemon harissa that worked wonders in this recipe. Had the leftover as spread on a sandwich the day after. Would happily eat this again and again! Thank you for inspiring me!

  5. Izzy says

    July 24, 2023 at 5:29 pm

    5 stars
    This was absolutely phenomenal! I would have never thought to try roasted eggplant, but wow. We followed the recipe exactly and it was the perfect dish for Sunday brunch. Thank you for creating such wonderful recipes <3

  6. Abigail says

    July 24, 2023 at 6:43 pm

    5 stars
    What a fun (and delicious) take on shakshuka! The brand of harissa I have is very strong so I only used about a tablespoon and added some canned tomatoes to bulk up the dish. Really enjoyed this!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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