In our many years of experimentation, we’ve come to the realization that breakfast for dinner is pretty much always a good idea. We created our own version of shakshuka, a Middle Eastern egg dish that packs a serious flavor punch. Smoky bell peppers, eggplant, tomatoes, and spices are simmered together, topped with eggs and feta cheese, and baked to gooey, saucy perfection. Served with naan for dipping, this dish will definitely be the most important (and delicious) meal of the day.
1 red bell pepper
⅛ ounce parsley
2 cloves garlic
1 yellow onion
2 naan breads
1 spice mix
½ teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons harissa
1 14½-ounce can diced tomatoes
½ cup tomato purée
2 ounces crumbled feta cheese
3 tablespoons olive oil
10″ medium high-sided ovenproof pan
To prevent egg shells in your shakshuka, try cracking eggs into individual small bowls before pouring them into the pockets. That way, if there’s any shell, you can scoop it out beforehand.
To make sure your eggs are properly cooked, gently wiggle the pan (using an oven mitt!)—the whites won’t move if they are set and cooked through.
Adjust oven racks to accommodate a medium pan. Preheat oven to 450°F. Rinse all produce. Halve eggplants lengthwise, cut into .5-inch dice, discarding ends, and add to a baking sheet. Halve bell pepper lengthwise, discarding seeds. Cut into .25-inch dice. Roughly chop parsley leaves, discarding stems. Mince garlic. Peel onion and mince. Stack naan breads and wrap in foil.
On the baking sheet, toss eggplant with 2 tablespoons olive oil, .25 teaspoon salt and black pepper as desired. Arrange in a single layer and roast, mixing halfway through, until very tender, 12-14 minutes total.
While eggplant roasts, heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium heat. When oil is shimmering, add onion and season with .25 teaspoon salt and black pepper as desired. Cook, stirring occasionally, until onion is soft, 4-5 minutes. Add garlic and cook until fragrant, 1-2 minutes more.
Add spice mix, 1 teaspoon harissa, and bell pepper to pan with aromatics over medium-high heat and cook until bell pepper is soft, about 4 minutes. Discard remaining harissa or save for another recipe. Add diced tomatoes and their juices and tomato purée to pan and reduce heat to medium. Simmer until tomatoes have warmed through, 3-4 minutes. Stir in roasted eggplant and season with .25 teaspoon salt and black pepper as desired.
Create 2 small, evenly spaced pockets in the shakshuka. Crack 1 egg into each pocket, nestling into the shakshuka (see Recipe Tip). Season with a pinch of salt and black pepper as desired. Scatter over feta. Transfer to oven and bake until egg whites are just set, 6-8 minutes (see Recipe Tip). Place naan in oven with shakshuka to warm through until serving.
Garnish shakshuka with parsley. Tear naan into bite-size pieces for scooping. Dig in while it’s hot!