Appetizers & Snacks, Dinner, Lunch, Side Dishes

Spicy Roasted Eggplant Shakshuka

Step 1 of 6

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.

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Step 2 of 6

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. 10–15 minutes).

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Step 3 of 6

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.

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Step 4 of 6

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.

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Step 5 of 6

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.

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Step 6 of 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.

1 large purple eggplant (about 1 pound), trimmed and diced
1 medium white onion, diced small
225g white mushrooms, washed, stemmed and quartered
1 teaspoon minced garlic
3 tablespoons canola oil
1 can 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

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

Compatible with

Ninja Woodfire™ 8-in-1 Outdoor Oven

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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