Shakshuka with Baked Eggs


Preparation info

  • Difficulty


  • Serves


Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

Both my husbands have adored aubergine, so it has featured heavily in my repertoire for years. But this now–very–fashionable Turkish dish is probably my favourite. It doesn’t always have eggs baked in it – take them out if you want this to be vegan – but it’s delicious this way, and makes a great brunch item.


  • 4 tbsp vegetable oil
  • 1 large aubergine, cut into bite–sized pieces
  • 4 plum tomatoes, deseeded and diced
  • 2 red peppers, deseeded and diced
  • 6 garlic cloves, crushed
  • 2 tbsp tomato purée
  • a good bunch of flat-leaf parsley, finely chopped
  • 4 large eggs
  • salt and black pepper to season

To Serve

  • crusty bread
  • green salad


  1. Heat the oven to 220°C/fan 200°C/gas mark 7.
  2. Heat the oil in a large pan over a high heat, add the aubergine and cook, stirring frequently, until the aubergine is soft. Add the tomatoes, peppers, garlic and tomato purée, then cook for around 12–15 minutes until the tomatoes have broken down and the peppers are soft. Depending on how juicy your tomatoes are, you may have to add a splash of hot water if it looks dry – it should be very moist.
  3. Remove it from the heat and stir in the chopped parsley. Transfer to an ovenproof shallow dish, spread the shakshuka mix out evenly, then, using the back of a spoon, make four indents in it.
  4. Crack an egg into each of the hollows, add a good twist of black pepper over it all, and bake in the oven for about 10–15 minutes, until the egg whites are cooked through.
  5. Remove from the oven and serve immediately with crusty bread and a green salad.