This Mediterranean shakshuka is the perfect way to start your day. Packed with vegetables and spice, it will wake you up in the morning and give you an excellent foundation for your day. In my head I’ve been calling this one “shakshuka meets puttanesca” and trust me when I say the combination is sublime! Warm tomatoes and bell peppers meets capers, olives, and anchovy paste. And the star of the show? The soft luscious eggplant.
Mediterranean Shakshuka – The Origin
Shakshuka originates in Africa, a dish of eggs cooked in a thick sauce. Typically a tomato and red pepper based sauce, with harissa to give it that extra spice. It’s popularity has spread all throughout the middle east. And it’s quickly become one of my favorite ways to cook eggs. Next to the classic fried egg with Cajun seasoning! But you know me, I’m always looking for new recipes, ideas, and inspiration.
I have dabbled with shakshuka before, when I started Happy Stirring, but this recipe is easily my favorite. The mix of flavors, the soft buttery eggs, and that spicy red pepper sauce combined with the salty anchovy paste. It’s absolutely perfection, and one of my favorite things to cook on the weekends. Thankfully my mom and boyfriend feel the same as I do!
Now the Mediterranean in this Mediterranean shakshuka comes from some unique ingredients you may not be used to seeing in a typical breakfast. And definitely not in a standard shakshuka recipe! But don’t let that stop you from trying this Mediterranean shakshuka recipe! Embrace the weird and different and new! You’ll be happy you did.
Mediterranean Shakshuka – The Ingredients
Eggplant is not something I would have thought to make for breakfast. I grew up eating the classics, cereal, toast, eggs, pancakes, and the occasional waffle. The waffle maker is beyond annoying to clean. So if you grew up like me, you’re probably thinking this list of the ingredients is incredibly strange. I mean, eggplant is one thing but capers, olives, and anchovy paste? I know it seems odd, but trust me, the combination will stun you, and you’ll be going back for seconds. This Mediterranean shakshuka recipe blends a classic middle eastern dish with some Mediterranean flair.
This is a recipe I’ve tested a number of times before sharing on Happy Stirring. Each previous rendition was delicious in it’s own way, but there was always something that wasn’t quite right. The only things that stayed the same through every recipe test? You guessed it, the eggplant, olives, capers, harissa, and anchovy paste. I tested this recipe with tomato sauce, crushed tomatoes, and diced tomatoes before deciding the best combination would be a 28oz can of diced tomatoes, and a 8oz of tomato sauce. The best of both worlds. Saucy without being watery, and thick enough to create wells in the sauce where the eggs sit perfectly. And while it cooks in the oven, the vegetables soak in all that extra sauce. The vegetables blend in with the soft diced tomatoes are create a silky texture, and the runny eggs? Absolute perfection. You’ve got to try it!
Other Recipes To Try:
If you like this Mediterranean Shakshuka recipe, make sure to check out some of these other Happy Stirring breakfast recipes. I am always looking for new and fun things to share of my blog, and with my loved ones.
- Savory Dutch Baby with Eggs and Dill Havarti
- The Best Easy Home Fries
- Cast Iron Chorizo Shakshuka
- One Pan Chorizo Hash
And make sure to subscribe to the Happy Stirring Newsletter to stay up to day with all my new posts! Follow and tag me on Instagram, @happystirring, and let me know if you’ve made this super vegetable dense Mediterranean Shakshuka.
- 1 Tbsp olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 eggplant chopped into bite size pieces
- 2 red bell peppers diced
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/4 cup kalamata olives
- 1 Tbsp capers drained and rinsed
- 2 Tbsps tomato paste
- 1 tsp anchovy paste
- 2 Tbsps harissa
- 28 oz diced tomatoes drained
- 8 oz tomato sauce
- 5 large eggs
- Heat oven to 350°
- In a large oven safe pan, over medium heat, add oil, onion, and garlic. Cook until onions are translucent, and garlic is fragrant, 2 – 3 minutes.
- Add eggplant, red peppers, smoked paprika, and oregano. Cook until eggplant is soft, about 13 – 15 minutes, stirring occasionally.
- Add olives, capers, and tomato paste, cook an additional 2 minutes.
- Add anchovy paste and harissa, stir to combine, and cook another 2 minutes.
- Add diced tomatoes, and sauce, lower heat and cook 5 minutes.
- Using a large ladle, create five wells in the thick sauce, making sure you are seeing the pan at the bottom. Drop an egg into each well. Transfer pan to oven and cook 15 minutes.
- Serve with dill, and pita bread or toast.