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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
Total Time 1 hour 15 minutes
Servings: 4

Equipment

Ingredients

  • 1 large eggplant, about 1 1/2 pounds
  • Diamond Crystal kosher salt
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 thick bread slices
  • 3 garlic cloves, grated
  • 2 teaspoons lemon zest, about 1/2 a lemon
  • 2 tablespoons lemon juice, about 1/2 a lemon
  • 1/2 cup mild harissa paste
  • 1 tablespoon honey
  • 1/2 cup water
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons tomato paste
  • 4 large eggs
  • 1/2 cup torn tender herbs, such as 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, place a large high-sided sauté pan over medium heat and add 2 tablespoons of olive oil. Toast 2 slices of bread for 2-3 minutes on each side, or until golden, adding more oil as needed. Set aside.
  5. In bowl, whisk together 3 grated garlic cloves, 2 teaspoons of lemon zest, 2 tablespoons of lemon juice, 1/2 cup of harissa paste, 1 tablespoon of honey and 1/2 cup water. Season generously with salt and set aside.
  6. Return the pan to medium heat, add another 2 tablespoons of olive oil and 1/2 of a red onion. Cook, stirring often for 5-6 minutes, or until the onion has softened. Push it to one side of the pan and add 2 tablespoons of tomato paste to the other. 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 eggplant mash directly into the pan with the red onion. Stir to combine.
  8. Pour the harissa sauce into the pan and stir to combine. Season with salt to taste and let it come to a gentle simmer.
  9. Crack 4 eggs on top, making sure they are evenly spaced apart. Cover the pan and let the eggs steam for about 5 minutes, or until the egg whites are fully cooked.
  10. Garnish 1/2 cup of tender herbs and a few cracks of black pepper. Scoop and serve with half a slice of bread per bowl.
Serving: 1 bowlCalories: 372kcalCarbohydrates: 43gProtein: 12gFat: 17g