Roasted Eggplant & Chickpea Shakshuka

This Mediterranean-inspired shakshuka takes the beloved North African and Middle Eastern breakfast dish and transforms it into a hearty, satisfying dinner. By adding roasted eggplant and protein-rich chickpeas to the traditional spiced tomato sauce, we've created a more substantial meal that honors the dish's origins while making it perfect for evening dining. The magic begins with cubed eggplant roasted until golden and tender, developing a smoky sweetness that pairs beautifully with the aromatic tomato sauce. Chickpeas add satisfying texture and plant-based protein, making this a complete meal that aligns perfectly with Mediterranean Diet principles. The sauce itself is a fragrant blend of cumin, paprika, and garlic, simmered with tomatoes until rich and deeply flavored. What makes this shakshuka truly special is its one-skillet simplicity and the dramatic presentation of eggs nestled into wells in the sauce, their yolks remaining gloriously runny to mix with the other components. Each bite offers layers of flavor: the silky eggplant, hearty chickpeas, spiced tomato sauce, and rich egg yolk all working together in perfect harmony. This dish embodies the Mediterranean Diet's emphasis on vegetables, legumes, olive oil, and moderate amounts of eggs, while being naturally gluten-free and vegetarian. It's the kind of meal that feels special enough for guests yet simple enough for a weeknight, and it's even better when served with crusty whole grain bread for dipping into that luscious sauce.

Ingredients

• 1 mediumeggplant, cut into 3/4-inch cubes
• 4 tbspolive oil, divided
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 1 mediumyellow onion, diced
• 1 largered bell pepper, diced
• 4 clovesgarlic, minced
• 1 tspground cumin
• 1 tspsmoked paprika
• 1/4 tspcrushed red pepper flakes optional
• 28 ozcanned crushed tomatoes
• 15 ozchickpeas, drained and rinsed
• 6large eggs
• 1/4 cupfresh parsley, chopped
• 1/4 cupfeta cheese, crumbled optional

Method

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 0:04
2. Toss the cubed eggplant with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet, spreading in a single layer. 0:05
3. Roast the eggplant for 20-25 minutes, stirring halfway through, until golden brown and tender. 0:05
4. While the eggplant roasts, heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. 0:04
5. Add the diced onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 6-7 minutes. 0:05
6. Add the minced garlic, cumin, smoked paprika, and red pepper flakes (if using) to the skillet and cook, stirring constantly, until fragrant, about 1 minute. 0:05
7. Pour in the crushed tomatoes and add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. 0:04
8. Bring the sauce to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until slightly thickened. 0:05
9. Stir in the drained chickpeas and roasted eggplant, mixing gently to combine everything evenly. 0:04
10. Using the back of a spoon, create 6 wells in the sauce and carefully crack an egg into each well. 0:05
11. Cover the skillet with a lid or aluminum foil and cook on the stovetop over medium-low heat for 8-10 minutes, until the egg whites are set but yolks are still runny. 0:06
12. Remove from heat and garnish with chopped parsley and crumbled feta cheese if desired. Serve immediately. 0:04

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