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Shakshuka with ground beef, eggplant, and egg.

Lunch

Beef & Eggplant Shakshuka

This beef and eggplant shakshuka is your 20-minute shortcut to bold Mediterranean flavor. Lean ground beef adds satisfying protein, while tender eggplant and rich tomato sauce bring a hearty, home-cooked feel. The gently poached egg on top gives it that perfect creamy finish. It’s an easy one-pan dish that feels both comforting and energizing. Ideal for a quick weeknight dinner.

Nutrition Facts
Kcal 394
Protein 30 g
Carbs 19 g
Fat 22 g
Fiber 8 g
Recipe Details
Prep Time20
Servings1
CuisineAsian
MealDinner
DifficultyEasy
AllergensEgg

Ingredients

  • ½ onion
  • 1 clove garlic
  • 1 eggplant
  • 1 tablespoon olive oil (15 ml)
  • 3 ounces 96% lean ground beef (84 g)
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon ground cumin (1 g)
  • 6 ounces diced tomatoes (168 g)
  • 1 tablespoon tomato paste (20 g)
  • 1 egg
One serving delivers over 30 grams of protein; ideal for steady energy and muscle recovery.

Preparation

  1. Finely chop the onion and mince the garlic. Cut the eggplant into small cubes.
  2. Heat olive oil in a large skillet and sauté onion and garlic for 2 minutes.
  3. Add ground beef, paprika, and cumin; cook for 4 minutes until browned.
  4. Stir in eggplant, diced tomatoes, and tomato paste. Simmer gently for 5 minutes.
  5. Make a small well in the center and crack the egg into it.
  6. Cover and cook for about 8 minutes, until the egg is set to your liking.
  7. Season with salt and pepper before serving.
FitChef Tip: 1. Top with fresh parsley for color and a burst of freshness. 2. Add chili flakes or harissa for a spicy kick.

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