Appetizers & Snacks, Dinner, Lunch, Side Dishes

Spicy Roasted Eggplant Shakshuka

  • Prep 10 mins
  • Preheat 10 mins
  • Total 55 mins
  • Easy
  • Serves 8


  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 large purple eggplant (about 1 pound), trimmed and diced
  • 1 medium white onion, diced small
  • 8 oz white mushrooms, washed, stemmed and quartered
  • 1 teaspoon minced garlic
  • 3 tablespoons canola oil
  • 1 can (28oz) crushed tomatoes with basil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 1 tablespoon harissa paste or ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • Juice of 1 lemon
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 6-8 whole raw eggs
  • Olive oil, as garnish
  • Chopped parsley, as garnish
  • Crumbled feta or goat cheese, as garnish
  • Crusty bread, for dipping


  • 9-inch round baking dish
  • Large Bowl
  • 2 medium bowls
  • Step 1

    Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Place a 9-inch round baking dish or a 10-inch 500°F oven-safe frying pan with short handles on the stone, then close the door.

  • Step 2

    Turn dial to select BAKE, set temperature to 500°F, and set time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 1015 minutes).

  • Step 3

    In a medium bowl, add the eggs, salt, and pepper (do not whisk). In a large bowl, toss eggplant, onion, mushrooms, garlic, salt, and pepper. In a separate medium bowl, add tomatoes, cumin, ginger, harissa paste, paprika, turmeric, and lemon juice.

  • Step 4

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, and add oil and the eggplant mixture to the dish (or pan). Close door and cook until the eggplant is soft and golden in color, about 10 to 15 minutes, tossing halfway through.

  • Step 5

    When the eggplant is soft, open door, add the tomato mixture to the dish and cook for 10 minutes. When 10 minutes has passed, open door, and add eggs to the dish one by one, evenly spreading them throughout. Cook until the eggs are set, about 10 to 15 minutes.

  • Step 6

    When cooking is complete, open door and remove dish from oven. Serve shakshuka in bowls, topping with olive oil, cheese, and parsley. Enjoy with crusty bread for dipping if desired.