Originally published August 11, 2025
Shakshuka alla Mediterranea
🍳 Shakshuka alla Mediterranea
A Mediterranean twist on a North African classic
🌍 A Dish with a Journey
This was my last major tomato-based dish of the week, and what a finale it turned out to be.
Shakshuka is an ancient dish — most food historians believe it originated in Tunisia before making its way across North Africa and into the Middle East. Over the centuries, it became a beloved staple, the kind of dish families make often and never quite the same way twice. At its heart, it’s meant to be simple: a quickly made, inexpensive breakfast or lunch, filling enough to power you through the day.
🥘 The Traditional Base — with My Twist
The modern tradition is tomato-based — fresh, canned, or both — with onions, bell peppers, and garlic forming the foundation. My version kept that soulful base but leaned on some of my favorite Mediterranean market finds: silky roasted eggplant, briny Kalamata olives, and tender artichoke hearts. Together, they added layers of flavor that made the dish feel both rustic and a little indulgent.
🌶️ Spice & Warmth
The seasoning is what gives shakshuka its signature warmth. Cumin and paprika are almost non-negotiable, with a little cayenne or red pepper flakes often added for heat. I opted to skip the spicy kick this time (because… mom 😉), but the paprika still brought that smoky, earthy backbone the dish is known for.
🍳 The Magic Moment
The fun part — and what makes shakshuka so striking — comes at the end. You make little hollows in the bubbling sauce, nestle in the eggs, and let them gently poach right in the stew until the whites are set but the yolks are still lush and golden. It’s the kind of kitchen moment that feels like magic, watching the eggs transform in a fragrant cloud of steam.
🥖 A Perfect Ending
We enjoyed ours for dinner, tearing into a crusty loaf of bread to mop up every last drop of sauce. Another mostly vegetarian dish, but still hearty enough to satisfy. A delicious way to close out a week spent traveling the Mediterranean, one farmer’s market treasure at a time.
Text-Only Recipe (Fallback)
Shakshuka alla Mediterranea — Recipe (Text)
Yield: 4 servings
Ingredients
- 2 medium or 3 small eggplants
- Olive oil, to brush
- 3 garlic cloves, crushed
- 1/3 cup chopped parsley
- 1 tbsp paprika
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 large yellow onion, finely chopped
- 4 tomatoes, roughly chopped
- 1 green or red bell pepper, thinly sliced
- 1/2 cup chopped Kalamata olives
- 15-oz can artichokes in water, chopped
- 15-oz can tomatoes in puree
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 4–6 eggs
- Feta, to serve
- Salt & pepper
Instructions
- Heat oven to 350°F; line baking tray with parchment. Slice eggplant into 1/2-inch rounds; brush both sides with oil; bake 30 min, turning at 15 min.
- Mix garlic, parsley, paprika, cumin, and chili powder in a bowl. Chop baked eggplant into quarters and toss with the spice mix.
- In a large sauté pan, warm 1 tbsp oil; cook onion 3–4 min. Add fresh tomatoes and peppers; cook 5 min.
- Add canned tomatoes, artichokes, and olives; simmer 5 min. Stir in the eggplant mixture; bring to a simmer.
- Add brown sugar, lemon juice, and vinegar; stir.
- Make small hollows; crack eggs into hollows. Scatter feta; cover and cook 5–7 min until whites set and yolks are to your liking. Season and garnish with parsley.
- Serve with crusty ciabatta.
This Is Delicious! What Is It?
Shakshuka alla Mediterranea
Ingredients
- 2 medium or 3 small eggplants
- Olive oil to brush
- 3 garlic cloves, crushed
- 1/3 cup chopped parsley
- 1 tablespoon paprika
- 3/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 large yellow onion, finely chopped
- 4 tomatoes, roughly chopped
- 1 green or red bell pepper, sliced thin
- 1/2 cup chopped kalamata olives
- 15-oz. can artichokes in water, chopped
- 15 oz. can of tomatoes in puree
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4-6 eggs
- Feta, to serve
- Salt and pepper
Instructions
- Preheat the oven to 350°F. Line a large (or 2 small) baking tray with baking paper.
- Slice the eggplant into 1/2-inch thick rounds. Brush each side with olive oil using a pastry brush and place in a single layer on the baking tray.
- Bake for 30 minutes, turning over after 15 minutes so both sides cook evenly.
- Meanwhile, combine the garlic, parsley, paprika, cumin, and chili powder in a medium bowl.
- When the eggplant is done, remove from the oven. Chop into smaller pieces (usually quarters work well), and add to the spice mix. Stir to combine.
- In a large sauté pan, add a tablespoon of olive oil and the chopped onion. Sautee for 3-4 minutes over a low heat.
- Add the chopped tomatoes and peppers and cook for another 5 minutes to soften.
- Add the canned tomatoes, artichokes and olives and simmer 5 minutes.
- Add the eggplant spice mixture to the tomatoes in the pan. Stir to combine, and bring to a simmer.
- Add the brown sugar, lemon juice, and red wine vinegar. Stir to combine.
- Form small hollows in the mixture using a spoon, and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Check frequently in the last couple of minutes as the eggs cook quickly. Season with salt and pepper and sprinkle fresh parsley on top, if desired.
- Serve with crusty ciabatta bread.
Recipe and photograph by Robert Meyers-Lussier