At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 4
• Prep time: 15 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 4.

• Calories: 300 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Sodium: 600 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Şakşuka

Have these measured and ready before you begin.

• 4 eggplants, diced
• 3 tomatoes, diced
• 3 sivri or Anaheim peppers
• 2 onions, diced
• 2 garlic cloves, chopped
• 3 tablespoons olive oil
• 2 teaspoons (10 ml) tomato paste
• 2 teaspoons (10 ml) granulated sugar
• 1/2 cup (120 ml) warm water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground red pepper

Şakşuka, Continued

• 1-2 sprigs parsley, finely chopped
• about 3/4-1 2/3 U.S. cups (200-400 ml) neutral frying oil

Directions

1. Heat the frying oil to 350°F (175°C). Fry the eggplant in uncrowded batches until tender and golden; drain on a rack or paper towels.

2. Heat the olive oil in a pot and sauté the onions, garlic, and green peppers.

3. Add the tomatoes and tomato paste and continue cooking.

4. Stir in the warm water, sugar, salt, black pepper, and ground red pepper, then cook over high heat for about 10 minutes until thickened.

5. Remove the sauce from the heat, fold in the fried eggplant, and let the mixture rest.

6. Scatter with parsley before serving.

Sources

1. USDA FoodData Central — April 2026 data release