If you're looking for a new way to spice up your morning routine, you'll love this recipe for Roasted Eggplant Harissa Shakshuka. It's a hearty and flavorful dish that features eggs cooked in a rich and smoky tomato sauce with roasted eggplant and harissa paste. Harissa is a North African chili paste that adds a kick of heat and depth of flavor to any dish. Eggplant is a versatile vegetable that roasts beautifully and absorbs the sauce.
Shakshuka is a traditional Middle Eastern dish that originated in Tunisia and spread across the region. It's a popular breakfast dish, but it can also be enjoyed for brunch, lunch, or dinner. It's typically made with eggs poached in a spicy tomato sauce with onions, peppers, and spices. Roasted Eggplant Harissa Shakshuka is a variation that adds roasted eggplant and harissa paste to the sauce, creating a more complex and satisfying flavor. It's a great way to use up any leftover eggplant or harissa you have in your fridge.
Customizing Your Shakshuka
You can customize this recipe to suit your preferences and dietary needs. Here are some suggestions for substitutions and customizations:
- If you don't have fresh tomatoes, you can use canned tomato sauce instead. Just reduce the amount of water by half and adjust the seasoning as needed.
- If you don't like spicy food, you can reduce the amount of use mild harissa paste and/or omit the cayenne.
- If you're vegan or dairy-free, you can skip the feta cheese or use a vegan cheese alternative. You can also use tofu or chickpeas instead of eggs.
- If you want to add more vegetables, you can add some spinach, kale, zucchini, bell pepper, or carrot to the sauce. You can also use different types of cheese, herbs, or yogurt for toppings.
Storing and Reheating Leftovers
You can store the leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave it for a few minutes or heat it in a skillet over low-medium heat until warm. You can also reheat it in the oven at 350°F for 10 to 15 minutes, covered with foil.
Freezing the Sauce
You can freeze the sauce without the eggs for up to 3 months. To do so, let the sauce cool completely and transfer it to a freezer-safe container or ziplock bag. Label and date the container and freeze. To use, thaw the sauce in the refrigerator overnight or in the microwave for a few minutes. Then, heat it in a skillet over medium-high heat until bubbling. Make wells in the sauce and crack the eggs into them. Cover the skillet with a lid and cook until the eggs are done to your liking. Sprinkle the cheese and parsley over the top and serve with pita bread.
Roasted Eggplant and Harissa Shakshuka
- 1 large eggplant, diced into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons of olive oil, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup of harissa paste
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 4 large ripe tomatoes, chopped
- 1/2 cup vegetable broth or water
- 4 eggs
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped parsley
- Pita or a crusty bread, for serving
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss the eggplant cubes with salt, pepper, and 1 tablespoon of olive oil and spread them in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil and cook the onion for about 10 minutes, stirring occasionally, until soft and beginning to caramelize. Stir in the garlic and continue to cook until fragrant, about 1 minute.
- Add the harissa paste, cumin, paprika, cinnamon, and cayenne pepper (if using), and cook for another 1 2 minutes, stirring frequently, until fragrant.
- Stir in the chopped tomatoes and water and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, until slightly thickened.
- Carefully stir in the roasted eggplant and season with more salt and pepper if needed.
- Make four wells in the sauce and crack an egg into each one. Cover the skillet with a lid and cook for 5 – 8 minutes, or until the eggs are cooked to your liking.
- Sprinkle the feta cheese and parsley over the top and serve hot with some bread.
- If tomatoes aren't in season, you can make this recipe using a 15 oz can of diced tomatoes, along with their juices. You'll need to reduce the amount of broth or liquid down to just 2 tbsp and reduce the cooking time in step 5 to 10 minutes.
