Tuesday, March 17, 2020

Eggplant and Chard Shakshuka

I often make egg curry and love shakshuka they are similar in concept with a different flavor profile. I love that with this recipe you can add vegetables and it has a nice smokiness to it.


  • 2 garlic cloves, crushed
  • ½ tsp salt
  • 1 tbsp tomato purée
  • 4 tomatoes, chopped
  • 1/4 teaspoon cumin and coriander powder
  • 1/4 tsp smoked paprika
  • 1/2 a bunch of Swiss chard chopped 
  • 8 small eggs 
  • 1/4 tsp red chili flakes or to desired level of heat
  • 1/2 an eggplant diced.
  • 1 handful of fresh parsley finely chopped
  • 1/2 a red onion chopped
  • a dash of chipotle pepper 
  • 1/2 a pack of mushrooms 


  1. Sauté the onion, with the eggplant, mushrooms and garlic in olive oil for 7-10 minutes, slowly adding the Swiss chard allowing it to reduce down. 
  2. Then add the tomatoes and allow them to reduce to a sauce with the cumin, coriander, paprika and chipotle pepper, salt to taste and a little red chili. 
  3. Add water and tomato paste to get the right consistency
  4. Then drop the eggs in one by one, making a little cavity for each and cover with a lid allowing them to poach for about 10 minutes, can cook for less if a runny yolk is desired, this is delicious with crusty bread to dip into it. 
  5. Sprinkle with fresh parsley to serve, can eat with bread or rice. 

Sending virtual hugs as we all face COVID19 and uncertainty, many are now home from work, schools are closed, flights have been stopped and folks are struggling. Check in on your neighbors and friends, help and support one another and know it will pass. 😍

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