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
- Preheat oven to 425F and prepare a baking sheet.
- 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.
- 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.
- 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.
- 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.
- While the dish is in the oven, prepare the tahini sauce. Whisk together Soom Tahini, hot sauce, lemon juice, and hot water.
- Drizzle tahini sauce over the cooled shakshuka. Sprinkle with extra parsley.