poached egg in tomatoes with feta, eggplant & chickpeas
Prep time
Cook time
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This dish, also known as shakshuka, is a simple, hearty dish for breakfast, lunch or dinner
Serves: 4
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 baby eggplants, coarsely chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely crumbled feta
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • 2 pieces of naan bread, toasted
  1. Preheat oven to 425 degrees.
  2. In an ovenproof skillet, heat the olive oil over medium until it's shimmering. Add the onion, garlic, paprika, cumin and salt and pepper to taste. Saute over medium heat until the onions are starting to soften, about 4-5 minutes. Add the eggplant and continue sauteeing until the eggplant is soft. Add the chickpeas and cook for 1-2 minutes.
  3. Pour in the tomatoes and reduce heat to medium low. Simmer the mixture, stirring frequently, until the tomato sauce thickens slightly, approximately 13-15 minutes. Season with salt and pepper again, then sprinkle the crumbled feta over the sauce.
  4. Crack eggs one at a time into the tomato sauce, making sure to space them evenly. Slide the pan into the oven and bake until the whites are set but the yolks are still runny (note: you will have to monitor this carefully; it took me about 12 minutes before the egg yolks were set).
  5. Remove the skillet from the oven and garnish with cilantro and parsley. Serve immediately with toasted naan (or pita).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/10/poached-eggs-in-tomatoes-with-feta-eggplant-chickpeas.html