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.
- Preheat oven to 425F and prepare a baking sheet.
- Peel and chop 1 large eggplant (about 2 cups) into 1/2 inch pieces 2 cups eggplant. Toss eggplant chunks with 2 tbsp 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. you want them to be brown and caramelized. Remove from oven and set aside. Reduce heat to 375.
- Heat a 1 tbsp olive oil in a large oven-safe sauté pan. Chop 1 onion and add 1 tsp ground cumin, 1 tsp spicy paprika, and 1 tsp sumac to the pan and cook over medium heat for 5-6 minutes until browned and softened.
- Add 1 28oz can 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 2 tbsp freshly chopped parsley. Make wells halfway down the mixture. Crack 5-6 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 dish is in the oven, whisk together 2 tbsp Soom Tahini, 1 tsp hot sauce, juice of 2 lemons, and 1/4 cup hot water. Drizzle tahini sauce over top shakshuka after its removed from oven and cools for a few minutes. Sprinkle with extra parsley.