Shakshuka with Baked Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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