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Harissa Eggplant Shakshuka

5 | 4 reviews
This dish is a take on shakshuka, with poached eggs simmered over creamy harissa eggplant. It's similar to a traditional shakshuka, but the eggplant replaces stewed tomatoes, lending its creamy texture as the perfect base for a sweet and spicy pairing of ingredients.
Prep Time 15 minutes
Cook Time 1 hour
Servings: 2 servings

Equipment

Ingredients

  • 1 large eggplant, about 1 1/2 pounds
  • Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 2 thick bread slices
  • 3 garlic cloves, grated
  • 2 teaspoons lemon zest, about 1/2 of a lemon
  • 2 tablespoons lemon juice, about 1/2 of a large lemon
  • 1/2 cup mild harissa paste
  • 1 tablespoon honey
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons tomato paste
  • 4 large eggs
  • 1/2 cup torn tender herbs, parsley, basil, dill or mint
  • Freshly ground black pepper

Instructions 

  1. Preheat the oven to 425°F.
  2. Halve the eggplant, score it in a criss-cross pattern, going about 1 cm deep. Sprinkle the cut sides of the eggplant with a few big pinches of salt and let sit for 30 minutes to pull out any excess moisture.
  3. Pat the eggplant dry with paper towels and place it cut-side-down on a parchment lined baking sheet. Bake for 40-45 minutes or until fully collapsed and softened.
  4. When the eggplant has 15 minutes left of roasting time, plae a large high-sided sauté pan over medium heat and add 2 tablespoons of olive oil. Toast the bread for 2-3 minutes on each side or until golden, adding more oil as needed. Set aside.
  5. Whisk together the grated garlic, lemon zest, lemon juice, harissa paste, honey and 1/2 cup water. Season generously with salt and set aside.
  6. Returning the pan to medium heat, add another 2 tablespoons of olive oil and the red onion. Cook, stirring often for 5-6 minutes or until the onion has softened. Push it to the side of the pan and add the tomato paste to the other side of the pan. Cook, stirring occasionally, until the tomato paste has turned one shade darker. Then combine with the red onion.
  7. By now the eggplant should be out of the oven. Scrape it away from the skin, creating an eggplant-mash. Scoop the mash directly into the pan with the red onion. Stir to combine.
  8. Pour the harissa mixture into the pan and stir to combine. Season with salt to taste and let it come to a gentle simmer.
  9. Crack the eggs on top, make sure they are evenly spaced apart. Cover the pan and let the eggs steam to fully cook. This will take about 5 minutes.
  10. When the egg whites are fully cooked through, turn off the heat. Garnish with the tender herbs and a few cracks of black pepper. Scoop and serve with half a slice of bread per bowl.