Eggplant Shakshuka

Ali Clarke and Santos Loo
Ali Clarke and Santos Loo
August 21, 2023
Shakshuka is a North African dish in which eggs are softly poached in a spiced tomato sauce with peppers, onions, and garlic. While not necessarily traditional, we love adding eggplant, which adds a creamier texture. First, the Anova Precision Oven roasts the vegetables, charring them on top while softening them enough to melt into the sauce. Then, by adding some steam, the oven perfectly poaches the eggs, giving you a set egg white with a jammy egg yolk to stir into the sauce. The goat cheese adds a tangy flavor that works so well with the spiced tomato sauce and soft poached egg. Top it all off with a drizzle of olive oil, fresh cilantro, and smoked paprika for an incredible anytime of day meal. Notes: You can easily substitute the same amount of red pepper flakes instead of hot paprika as well as feta for goat cheese in this recipe. If you don’t have a 10-inch cast iron pan, use a square baking dish instead. This recipe uses Diamond Crystal kosher salt.
Serves
4
Prep Time
00:30
Cook Time
01:03
Eggplant Shakshuka
5 (1)
68
Ingredients
½ large
eggplant, stem removed, unpeeled, and cut into ½-inch pieces (about 10 ounces)
1 large
yellow onion, cut into ¼-inch dice
1
red bell pepper, stem and seeds removed, cut into ¼-inch dice
4 large
cloves garlic, minced
½ cup
extra-virgin olive oil, plus more for garnish
2 Tbsp
tomato paste
2 tsp
kosher salt, plus more to taste
2 tsp
ground cumin
2 tsp
smoked paprika
1 tsp
hot paprika
1 (15-ounce) can
plain tomato sauce
4 large
eggs
2 oz
goat cheese
¼ cup
lightly packed cilantro stems and leaves, roughly chopped
Warmed pita, to serve
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top

2. Prepare the Vegetables

In a large bowl, combine the eggplant, onion, pepper, garlic, olive oil, tomato paste, salt, cumin, smoked paprika, and hot paprika. Use your hands to mix all the ingredients together, gently massaging the tomato paste and spices into the vegetables. Continue mixing until everything is evenly combined. Add to a 10-inch cast iron pan.
Prepare the Vegetables

3. Roast the Vegetables

Rack
Place the pan in the preheated oven and roast for 20 minutes until the vegetables have softened and begin to char in spots on the top. Remove from the oven, stir the vegetables, and then spread back into an even layer. Return to the oven and continue to roast for 20 minutes until the vegetables cook down to about half their original volume and are again charred on the top.
Roast the Vegetables
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
00:40 Timer

4. Add the Sauce

Rack
Remove from the oven, pour the tomato sauce over the vegetables, and stir to combine.
Add the Sauce
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top

5. Cook the Sauce

Rack
Return to the oven and cook for 20 minutes until the sauce reduces and thickens slightly.
Cook the Sauce
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
00:20 Timer

6. Adjust the Oven for the Eggs

Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear

7. Poach the Eggs

Rack
Crack 1 egg into a small bowl. Think of dividing the tomato sauce into quarters and then make a well in the center of one of those quarters. Gently pour the egg into the well. Repeat this three more times, evenly distributing the eggs around the pan. Season the tops of the eggs with salt to taste. Crumble the goat cheese over the top. Return to the oven and bake for 3 to 5 minutes, or until the whites are just set and the egg yolk is still soft.
Poach the Eggs
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear
00:05 Timer

8. Serve

Drizzle the top of the shakshuka with olive oil. Top with the chopped cilantro and a pinch of smoked paprika. Serve immediately with pita.
Serve
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