This Shakshuka with spicy tahini sauce is a fullproof breakfast, lunch, or dinner. Make this dish if you’re craving a hearty, delicious Northern African meal that perfectly hits all of the right notes. Toast a crostini or grab a slice of toasty bread to soak up the deliciousness.

Recipe and photography by Rachel Steiner.



  • 1 large eggplant
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 onion
  • 1 tsp ground cumin
  • 1 tsp spicy paprika
  • 1 tsp sumac
  • 1 28oz can diced tomatoes
  • 2 tbsp freshly chopped parsley
  • 5-6 eggs

For the tahini sauce

  • 2 tbsp Soom Tahini
  • 1 tsp hot sauce
  • Juice of 2 lemons
  • 1/4 cup hot water



  1. Preheat oven to 425F and prepare a baking sheet.
  2. Peel and chop eggplant into 1/2 inch pieces. Toss eggplant chunks with olive oil, and a pinch of salt and pepper. Place onto prepared baking sheet and roast for 15-20 minutes. The eggplant should be brown and caramelized. Remove from oven and set aside. Reduce heat to 375.
  3. Heat a drizzle of olive oil in a large oven-safe sauté pan. Chop the onion and add cumin, paprika, and sumac to the pan and cook over medium heat for 5-6 minutes until browned and softened.
  4. Add the entire can of diced tomatoes. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes over medium heat. It might start to splatter at this point – you can cover halfway with a lid, but make sure to not cover all the way.
  5. Turn off the heat and stir in eggplant and fresh parsley. Make wells halfway down the mixture. Crack the eggs one at a time into the spots you just made. Place the pan in the oven and cook for 10-15 minutes until the eggs are cooked.
  6. While the dish is in the oven, prepare the tahini sauce. Whisk together Soom Tahini, hot sauce, lemon juice, and hot water.
  7.  Drizzle tahini sauce over the cooled shakshuka. Sprinkle with extra parsley.
USPS experiencing shipping delays. Click for info.