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Eggplant Shakshuka with Olives and Feta

Recipe by
30 minutes
Prep: 10 minutes | Cook: 20 minutes | Servings: 4

Shakshuka, shakshouka or chakchouka is a North African dish or vegetables and eggs cooked in a tomato sauce. The name is thought to originate from Arabic, meaning a mixture, or from Berber, meaning a vegetable dish. Recipes vary but this version uses eggplant for a lovely, meaty texture and olives and Feta for saltiness. It makes a nutritious, satisfying brunch or lunch dish.

This version is made on the stove-top, but the recipe can also be baked in the oven. Make it up till the eggs are placed in the vegetables and then place in a preheated oven at 350°F/180°C for 30 minutes to set the eggs and intensify the vegetable flavors.


  • 2 tablespoons/30ml olive oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 5 ounces/100g sliced mushrooms
  • 1 medium eggplant, cut into strips
  • 12 pitted green olives, halves
  • 1 teaspoon/5ml sweet paprika
  • 1 teaspoon/ 5ml ground cumin
  • ¼ teaspoon/1ml finely-chopped dried cayenne pepper or red pepper flakes
  • 1 ¼ cups/300ml finely-chopped sweet tomatoes
  • ¾ cup/180ml water
  • 1 ounce/30g Feta cheese, crumbled
  • 4 large eggs
  • 1 tablespoon/15ml chopped fresh herbs, e.g. basil, oregano, marjoram or thyme


  1. Heat oil in a large skillet or cast-iron frying pan until very hot.
  2. Fry the first 8 ingredients together
  3. Add tomatoes and water.
  4. Cover and cook 10 minutes.
  5. Season with salt and pepper, if desired.
  6. Stir in Feta.
  7. Make 4 hollows in the vegetable mixture.
  8. Break an egg into each hollow.
  9. Cover and simmer for 5 minutes.
  10. Remove from heat, and leave to stand, covered, until the egg whites are set
  11. Sprinkle with fresh herbs. Serve.

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