Aubergine shakshuka

Serves: 2-3 Prepare & Cook:


  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • ½ small green chilli, deseeded and finely chopped
  • 1 aubergine, diced
  • 3 garlic cloves, finely chopped
  • 1 tbsp smoked paprika
  • 2 tsp SpinneysFood Fine Cumin
  • 1 x 400g can SpinneysFood Chopped Italian Tomatoes
  • ½ tsp SpinneysFood Caster Sugar
  • 4 SpinneysFood Free Range Eggs
  • 75g feta, crumbled, to garnish
  • 3 tbsp chopped parsley, to garnish
  • small flatbreads, to serve (optional)


  1. Set a saucepan with the olive oil over a medium heat. Add the onion and green chilli and cook for 8-10 minutes, stirring often, until softened.
  2. Tip in the aubergine, season well and cook for 10 minutes, until tender and golden all over. Add the garlic, paprika and cumin and cook for 2 minutes more, stirring continuously.
  3. Pour in the tomatoes and the sugar, bring to the boil briefly, reduce the heat and simmer for 15 minutes, until thickened. Season.
  4. Use a spoon to make 4 indents, carefully crack an egg into each one, then cover the pan with a lid. Cook for 6-8 minutes, or until the whites are just set and the yolks slightly runny.
  5. Divide the shakshuka among bowls, garnish with the crumbled feta and parsley and serve flatbreads on the side, if you like.

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