Eggplant Shakshuka
Prep time
Cook time
Total time
  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 1 large eggplant
  • 1 garlic clove
  • 5-10 grape tomatoes
  • Salt & pepper to taste
  • 2 tbsp of olive oil
  • ½ lemon juice
  • ⅘ eggs
  1. Cut eggplant in two and dispose face down on a parchment paper on a flat baking pan. Dispose peppers around. Bake for 30-45 minutes (until pepper skin is darker) on broil.
  2. Put hot peppers in plastic bags and close. Let cool.
  3. When peppers are cooled, skin will be very easy to remove.
  4. In a large bowl, mix peppers and inside of the eggplant.
  5. Slice with two knives (one in each hand) until well cut.
  6. Add salt, pepper, olive oil and lemon juice.
  7. In a medium skillet (I used a small one for only two eggs), pour the preparation on medium heat. Cover for a few minutes.
  8. Cut tomatoes and drop into skillet. Break eggs and cover again on medium heat. Cooking time is around 7 minutes.
  9. Enjoy!!
Recipe by My Organic Diary at