This Spicy Eggplant Shakshuka is a vibrant and hearty dish, featuring a medley of roasted zucchini, eggplant, and bell peppers, topped with poached eggs and fresh spinach. The tomato-based sauce with a spicy kick from TABASCO® Sauce gives this dish an irresistible flavor. Whether served for brunch or a comforting dinner, this recipe brings together rich textures and bold spices for an unforgettable meal.
Spicy Eggplant Shakshuka with Zucchini and Spinach
6
servings10
minutes20
minutes250
kcalIngredients
4 tbsp olive oil
1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
1/2 large eggplant, diced into 1/2-inch cubes (4 cups)
1 medium yellow onion, finely diced
1/2 bell pepper (red, yellow, or orange), seeded and diced into 1/2-inch cubes
14.5 oz can diced tomatoes
8 oz tomato sauce
1/2 cup chicken broth
2 large garlic cloves, pressed
2 tsp TABASCO® Sauce (or more to taste)
1 tsp sea salt
1/2 tsp black pepper, divided
6 large eggs
1 cup fresh baby spinach leaves
Directions
- Sauté the Vegetables:
In a large, deep pan (preferably cast iron), heat the olive oil over medium-high heat. Once the oil is hot, add the diced zucchini, eggplant, onion, and bell pepper. Season with 1 tsp of salt and 1/4 tsp of black pepper. Sauté the vegetables, stirring occasionally, for about 10 minutes, or until they soften and start to develop a golden color. - Add the Sauce:
Stir in the diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. - Add Garlic and Spices:
Press the garlic cloves directly into the pan and stir in the TABASCO® Sauce. Taste the sauce and adjust the heat level with more TABASCO® Sauce if you prefer a spicier flavor. Let the mixture simmer at a low boil for 2 minutes to allow the flavors to meld together. - Crack the Eggs:
Crack each egg into a small ramekin, then gently drop the eggs into the simmering sauce, spacing them evenly around the pan. Lightly season the eggs with salt and pepper. - Add the Spinach:
Arrange the fresh spinach leaves around the eggs, gently pushing them into the sauce. The spinach will wilt into the sauce, adding both flavor and texture. - Cook the Eggs:
Cover the pan with a lid and reduce the heat to low. Allow the eggs to cook for 6-8 minutes, or until the egg whites are fully set, and the yolks have reached your preferred level of doneness. The eggs will continue to cook slightly after the heat is turned off if you keep the lid on. - Serve and Enjoy:
Remove the pan from the heat and serve the shakshuka directly from the pan or transfer to serving plates. Pair with warm crusty bread or a side of your choice to complete the meal.
Notes
- Adjust the Spice: Feel free to adjust the level of spice by adding more or less TABASCO® Sauce depending on your preference.
- Make it Vegan: To make this dish vegan, simply omit the eggs and substitute with a plant-based egg alternative or tofu for protein.
- Add More Vegetables: You can easily customize the shakshuka by adding more veggies like mushrooms, kale, or spinach for extra flavor and nutrients.
This Spicy Eggplant Shakshuka offers a flavorful and satisfying combination of roasted vegetables, a spicy tomato sauce, and perfectly poached eggs. It’s an excellent option for anyone craving a healthy, flavorful dish that’s easy to make and packed with nutrients. Whether for breakfast, brunch, or dinner, this shakshuka will bring warmth and excitement to your table.
