Eggplant Shakshouka
Eggplants and tomatoes may seem like very different vegetables, but theyโre actually relatives in the nightshade family. Because they share similar cellular structures and high water content, they soften in almost the same way when heated. Think of them like steam chambers!
As these vegetables cook, the water trapped inside turns to steam and expands dramatically, building pressure beneath their thin outer skins. That pressure loosens the skin from the flesh, making it easy to peel away.
Make sure to keep and eat the skin of eggplants too! It contains nasunin, which is an anthocyanin shown to scavenge free radicals.
This one-pan recipe combines the soft, cooked eggplant, tomatoes, fragrant aromatics, and eggs all cooked into a delicious meal that comes together with simple ingredients. Serve with bread to soak up flavor in every bite!
๐PMID: 10962130
Eggplant Shakshouka
Ingredients
- โ cup chicken bone broth
- Eggplant, about 400-500g, cut in half
- Tomatoes, about 300-400g, cut in half
- 3 garlic cloves, cut in half
- 1 Tbsp tomato paste
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp paprika
- 1 tsp dried oregano
- ยผ tsp salt
- ยผ tsp pepper
Toppings
- 3 eggs
- Choice of bread
- Green onions
Instructions Start Cooking
- Add chicken bone broth to a pan over medium heat. Add the eggplant and tomatoes face-down along with garlic cloves to the pan. Allow broth to slightly boil, then cover the pan, reduce heat to low, and cook the vegetables for 15-20 minutes or until eggplant skin is loose (save the skin for later!).โ cup chicken bone broth, Eggplant, Tomatoes, 3 garlic cloves
- Remove the skin off the tomatoes and eggplant then mash the vegetables.
- Increase heat to medium and add in the seasonings. Stir over medium heat for 2 minutes until flavors are combined.1 Tbsp tomato paste, 1 tsp soy sauce, 1 tsp fish sauce, 1 tsp paprika, 1 tsp dried oregano
- Crack 3 eggs on the skillet. Cover and allow it to cook for 7-8 mins or until done.
- Once done, remove from heat, garnish, and serve with bread. Feel free to eat the skin for extra nutrients!ยผ tsp salt, ยผ tsp pepper, 3 eggs, Choice of bread, Green onions
Hi, I’m Tam!
Iโm a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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