Shakshuka with Eggplant, Avocado & Feta
Eggplant slices go golden in olive oil before the tomatoes, cumin, and paprika join the pan. An egg poaches in the center under a covered lid. Avocado strips, scallion rings, and crumbled feta land on top just before serving.
One pan, 20 minutes, and nearly three quarters of the 539 calories come from fat: olive oil, avocado, and feta carrying the plate while eggplant and avocado stack up 14 grams of fiber.
Eggplant slices go golden in olive oil before the tomatoes, cumin, and paprika join the pan. An egg poaches in the center under a covered lid. Avocado strips, scallion rings, and crumbled feta land on top just before serving.
One pan, 20 minutes, and nearly three quarters of the 539 calories come from fat: olive oil, avocado, and feta carrying the plate while eggplant and avocado stack up 14 grams of fiber.
Ingredients
- eggplant 1
- red onion 0.5
- garlic 1 clove
- olive oil 1 tablespoon
- diced tomatoes 7 ounces
- ground cumin 1 teaspoon
- paprika (ground spice) 1 teaspoon
- egg 1
- avocado 0.5
- scallion 1
- feta cheese, crumbled 1.5 ounces
Method
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Cut the eggplant widthwise into slices of 0.6 inch. Slice the red onion into half rings and finely chop the garlic.
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Heat the oil in a medium-sized frying pan. Add the garlic. Fry the eggplant slices and onion for about 5 minutes in the oil and garlic. Add the diced tomatoes, cumin and paprika powder and let simmer for 5 minutes. Season with pepper and salt.
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With a spoon, make a small well in the mixture and crack an egg into the well. Cover the pan with a lid and let it simmer on low heat for about 7 minutes until the egg white is set.
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Slice the avocado into strips. Cut the scallion into rings.
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Serve the shakshuka in the pan or on a plate. Top with avocado, scallion and sprinkle the cheese on top. Season with pepper and salt.
Let the tomato sauce reduce until a spoon dragged across the bottom leaves a visible trail. Then make the well for the egg. If the sauce is too thin, the egg white spreads across the pan instead of staying in the pocket.
Behind this recipe
Is 42 grams of fat too much for one meal?
Fat percentage doesn’t predict fat gain: total calories do. Research comparing diets with different fat-to-carb ratios found that body composition changed at the same rate when calories were equal. This meal’s 539 calories count the same whether those calories come from fat or carbs. The fat here comes from olive oil, avocado, and feta: three sources consistently linked to favorable metabolic outcomes in large population studies.
Read the full evidence reviewOnly 22 grams of protein: is that enough for one meal?
Twenty-two grams in one sitting is well within what your body can use. The idea that your body can only handle 20 to 30 grams of protein per meal has been tested and challenged by newer research. What matters more is your total daily intake across all meals. If another meal delivers a higher-protein main, this shakshuka fills its share without waste.
Read the full evidence reviewCan I prep the tomato-eggplant base ahead of time?
The base keeps well in the fridge for up to 3 days. Reheat it in the pan, let it come back to a simmer, then crack the egg fresh and cover. The avocado and scallion go on right before serving: sliced avocado browns within minutes.
