Eggplants are having a moment in my kitchen — and this Tunisian-inspired shakshuka is why. I brought back a jar of fiery harissa from Tunis, and it’s been begging for something bold. Enter: eggplant, slow-cooked with cumin, coriander, and a touch of zira. I finish it with sea salt and let the yolks run over everything.
It’s rich, spicy, deeply comforting — the kind of breakfast you secretly want for dinner, too.
Bonus: the house smells incredible.
Ingredients
- 1 medium eggplant, diced into small cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp zira (whole cumin seeds or ground)
- 1–2 tbsp harissa paste (adjust to heat preference)
- 1 cup canned crushed tomatoes (or fresh tomatoes, chopped)
- Salt, to taste (sea salt recommended)
- 3–4 eggs
- Fresh herbs for serving (cilantro, parsley, or mint – optional)
- Crusty bread or flatbread, for serving
Instructions
- Dice the eggplant and lightly salt it. Let sit for 10–15 minutes to remove any bitterness. Rinse and pat dry.
- Heat olive oil in a large skillet (ideally cast iron or non-stick). Add onion and sauté over medium heat until translucent. Add garlic and spices — cumin, coriander, and zira — and stir for 30 seconds until fragrant.
- Stir in the diced eggplant and cook until it begins to soften and brown, about 10 minutes. Add a little water if it starts sticking.
- Add harissa paste and stir well to coat everything. Cook for 1–2 minutes, letting the flavors bloom.
- Pour in crushed tomatoes. Lower the heat and let the mixture simmer for 10–15 minutes, stirring occasionally, until thickened and deeply saucy. Season with sea salt to taste.
- Make small wells in the sauce and carefully crack in the eggs. Cover the pan with a lid and cook gently until the whites are just set but the yolks are still runny — about 5–7 minutes.
- Finish with a pinch of flaky sea salt and chopped herbs if using. Serve immediately with crusty bread for dipping.
Tips
- Want it smokier? Add a touch of smoked paprika or roast the eggplant beforehand.
- For extra creaminess, dollop in a bit of Greek yogurt or labneh when serving.
- This also makes a killer dinner — don’t limit it to breakfast.
