Aubergine shakshuka

Aubergine shakshuka

Total: 1 hr 5 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 200 kcal
, Fat: 13 g
, Carbohydrate: 9 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 aubergines (approx. 400 g)
1 tbsp olive oil


1 tbsp olive oil
1 red onion, cut into thin slices
2 garlic cloves, squeezed
1 tsp cumin
½ tsp cinnamon
1 ¼ tsp salt
2 tbsp tomato puree
400 g tomatoes, cut into approx. 2 cm pieces
1 ½ dl water


4 fresh eggs
½ bunch peppermint, leaves torn off
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How it's done

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Halve the aubergines lengthwise, prick all over with a fork, brush with oil. Place the aubergines (cut side down) on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow the aubergines to cool slightly, remove the skin and stalk. Cut the pulp into approx. 1 cm pieces, set aside.


Heat the oil in a non-stick frying pan. Sauté the onion and garlic for approx. 5 mins. Add the cumin, cinnamon and salt, cook briefly. Add the aubergines, tomato puree, tomatoes and water, simmer over a low heat for approx. 15 mins., stirring occasionally until the liquid has reduced almost completely.


Using a tablespoon, make four wells in the sauce. Crack the eggs one at a time, carefully sliding them into the wells. Cover and leave to solidify for approx. 6 mins. Sprinkle with the mint.

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