Shakshuka – Eggplant and Capsicum Baked Eggs

Shakshuka – Eggplant and Capsicum Baked Eggs

Shakshuka, a dish that originated in North Africa, is an amazing option for a nutritious, hearty, savoury breakfast (or lunch, dinner or snack!). The thick tomato based sauce can be made ahead of time to turn this classic baked dish into a quick and easy meal!

Vegan peeps, you can omit the eggs and use this sauce on crusty sourdough, in Buddha bowls, or stirred through pasta. Add some chickpeas / lentils when cooking to boost your protein. There are so many ways to make this dish your own, knowing it is packed with nutrients.


1 tbsp olive oil
2 red capsicums, thinly sliced
1 green capsicum, thinly sliced
1 tsp crushed garlic
1 eggplant, diced
1 tomato, diced
1x 400g can of chopped tomatoes
2 tbsp tomato paste
1 tsp oregano (fresh or dried)
½ tsp sweet paprika
1 tsp ground cumin
Salt and ground pepper to taste
1 tbsp sriracha (chilli sauce, if you like a little kick!)
½ cup water
4 eggs


Heat the oil in a fry pan and sauté the 3 sliced capsicums, 1 tsp garlic, and 1 eggplant. After they start to soften and colour, add 1 diced and 1 can of chopped tomatoes, 2 tbsp tomato paste, 1 tsp oregano, spices (½ tsp sweet paprika, 1 tsp ground cumin), salt and pepper to taste, (and 1 tbsp sriracha if using) with ½ cup of water. Simmer on low heat for ~15 minutes, or until sauce thickens.

To make baked eggs (for 4), heat vegetable mixture in a fry pan. Make 4 wells in the mixture, and crack 1 egg into each well (heat only ¼ of the sauce, make 1 well and use 1 egg if it is just for you). Turn the heat down to low, and cover for 5-10 minutes, or until egg yolk is cooked to your liking.

Makes 4 serves.

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