Past Recipes

Shakshuka with Roasted Eggplant, Bell Peppers, and Feta

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Recipe Details


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.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 750
  • Protein 25g
  • Total Carb 83g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplants
  • red bell pepper
    red bell pepper
  • parsley
    1/8 ounce
  • garlic
    2 cloves
  • yellow onion
    yellow onion
  • naan breads
    naan breads
  • harissa
    2 teaspoons
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • tomato purée
    1/2 cup
    tomato purée
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • ground cumin
    1/2 teaspoon
    ground cumin
  • smoked paprika
    1 teaspoon
    smoked paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Adjust oven racks to accomodate a medium pan. Preheat oven to 450°F. Rinse all produce. Halve eggplants lengthwise, cut into ½-inch dice, discarding ends, and add to a baking sheet. Halve bell pepper lengthwise, discarding seeds. Cut into ¼-inch dice. Roughly chop parsley leaves, discarding stems. Mince garlic. Peel onion and mince. Stack naan breads and wrap in foil.

  2. Roast Eggplant

    Roast Eggplant

    On the baking sheet, toss eggplant with 2 tablespoons olive oil, ¼ teaspoon salt and black pepper as desired. Arrange in a single layer and roast, mixing halfway through, until very tender, 12-14 minutes total. 

  3. Sauté Aromatics

    Sauté Aromatics

    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 ¼ 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. 

  4. Simmer Shakshuka

    Simmer Shakshuka

    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 ¼ teaspoon salt and black pepper as desired. 

  5. Bake Eggs

    Bake Eggs

    Create 2 small, evenly spaced pockets in the shakshuka. Crack 1 egg into each pocket, nestling into the shakshuka. 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. Place naan in oven with shakshuka to warm through until serving.

  6. Plate Shakshuka

    Plate Shakshuka

    Garnish shakshuka with parsley. Tear naan into bite-size pieces for scooping. Dig in while it's hot!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.