Name: Roast Aubergine Shakshuka
Total time: 50 min
Cuisine: Israeli
Ingredients: 2 aubergines, cut into 2 cm cubes; 3 tbsp olive oil; 1 onion, finely chopped; 1 red pepper, diced; 4 garlic cloves, crushed; 2 tsp ground cumin; 2 tsp smoked paprika; 0.5 tsp chilli flakes; 1 tbsp tomato purée; 2 400 g tins chopped tomatoes; 1 tsp salt; 6 eggs; 100g vegetarian feta, crumbled; 2 tbsp fresh coriander, chopped

Roast Aubergine Shakshuka

Soft roasted aubergine melts into a cumin and paprika tomato sauce, with eggs poached right in the pan. Mop it up with bread.

Time50 min

LevelEasy

Costabout £1.35 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

394kcal
18.1gcarbs
10.4gof which sugars
26.8gfat
10.3gsaturates
22.1gprotein
7gfibre
2.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oil in a large, deep frying pan with a lid over a medium-high heat. Fry the aubergine with a pinch of salt for 10 minutes, stirring often, until golden and soft.
10 min
2
Add the onion and pepper and cook for 6 minutes until soft. Stir in the garlic, cumin, paprika, chilli flakes and tomato purée and cook for 1 minute.
6 min
3
Pour in the tomatoes, add the salt and simmer for 12 minutes until thick and jammy. Taste and add more salt if needed.
12 min
4
Make six dips in the sauce with the back of a spoon and crack an egg into each.
5
Cover and cook on a low heat for 5 to 7 minutes, until the whites are set but the yolks still wobble.
6 min
6
Scatter over the feta and coriander and bring the pan to the table.