Aubergine Shakshuka

Aubergine Shakshuka

This is one of my family’s go-to comfort foods at the moment – ras el hanout aubergines, tomatoes, feta and a baked egg on top! You can make it in minutes and there’s always enough to share around!


Serves 3-4

Time: 1 hour


  • 2 aubergines
  • A little oil for frying
  • 1 white onion
  • 1 garlic clove
  • 1 tbsp ras el hanout
  • ½ tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 500ml tomato passata
  • 3 eggs
  • 50g feta


  1. Preheat the oven to 180C.
  2. Cut both aubergines in half, and then cut each half into four to make 16 long wedges.
  3. Fry the aubergine with a little oil, over a medium heat until browned. Take the aubergine out of the pan and place to one side until needed.
  4. Top and tail, peel and then finely dice the onion. Add it to the pan and fry for about 5 minutes until soft. Meanwhile peel and finely chop the garlic.
  5. Add the garlic to the pan and fry for another minute. Then add the ras el hanout, paprika, tomato puree and sugar and stir to combine. Next add the passata and mix. Finish with a seasoning of salt and pepper.
  6. Pour the sauce into an oven-proof dish. Arrange the aubergines over the top. Crack the eggs over the top of the dish and then sprinkle over the feta.
  7. Cook the dish for about 7 minutes in the oven until the eggs are softly cooked.
  8. Serve warm with some bread to mop up the juices!

Thanks for reading!

Emma x

Leave a Reply

Your email address will not be published. Required fields are marked *