I haven’t made this in a while, and frankly, one of my friends on Facebook making it again as I was making my shopping list definitely inspired this.  The meal itself is also pretty cheap, as all you need is a large can of whole tomatoes, half a dozen eggs, jalapenos and garlic, and a few spices.  

Lasts 3.5 lunches as a main


  • .25 c olive oil
  • 3 jalapenos, chopped fine
  • 1 small onion, chopped fine
  • 8 cloves garlic, sliced
  • 1 t ground cumin
  • 1 T paprika
  • 1 28 oz can whole tomatoes (do not drain)
  • .5 c water
  • salt
  • 6 eggs
  • .5 c feta cheese
  • Naan, to serve (I bought garlic naan because I didn’t want to make it from scratch, lol)

Heat your olive oil over medium high heat in a skillet, adding your jalapenos and onion and cooking until soft and golden brown (about five minutes).  I accidentally didn’t add the onion until I added the spices, as you see.  Whoops.  Add your garlic, paprika, and cumin, and cook, stirring frequently until the garlic gets soft (about another two minutes).

Take your can of tomatoes and in a medium bowl, hand crush them.  Add the crushed tomatoes and the half cup of water to the skillet. Reduce the heat to medium, and simmer, stirring here and there, until the sauce has thickened slightly (about fifteen minutes).  Season with salt (whoops, forgot this too).

Crack the eggs over the sauce and cover, cooking the eggs just until the yolks set (about five minutes). Once the yolks are set, take a spoon and cover the whites in tomato sauce, making sure not to disturb the yolks. Sprinkle the feta over the shakshuka, and have a plate of warm naan on hand to dip in the sauce!

So, this was an absolute impulse choice for menu planning, because a) eggplants are starting to come into season at the farmer’s market, and you can get pretty big ones for quite good prices, b) the mozzarella/mint combo sounded good on top of it, and c) I like how baba ganoush sounds when you say it out loud. Be sure it’s not too hot when you’re making this, as it requires the oven above 400 degrees for at least a solid hour.

Baba Ganoush Bowls with Mozzarella, Pomegranate, and Mint
Makes ???, turns out the pomegranate seeds were more garnish than an actual ingredient, and that screwed up the dish


  • 2 large eggplants
  • 2 T olive oil
  • 2 cloves garlic, minced
  • ½ t salt
  • 1 T lemon juice
  • ¼ t smoked paprika
  • sprinkle of cumin, and ground pepper
  • 4 slices fresh mozzarella, torn into pieces
  • pomegranate seeds (I used the entire small pomegranate)
  • handful of mint leaves
  • dash sumac

Take your eggplants, and poke it with a fork several times all over the body so that your eggplant doesn’t explode in the oven.  Then, pour your olive oil (one T each) over your eggplants, and rub it in, and put on your baking sheet (or in my case, a pan).  Heat your oven to 450 (or 425, I actually turned mine down to 400 about halfway through), and roast, rotating every 15 minutes or so, for forty-five minutes to an hour.

Let your eggplants cool until they’re cool enough to handle, and then scoop the flesh away from the skin and put it into a blender.  Puree your eggplant flesh until smooth, and then put in a large bowl, and stir in your lemon juice, garlic, salt, paprika, cumin, and pepper.  Add your torn mozzarella and mint, and a dash of sumac.  

To deseed your pomegranate, cut off the top of your pomegranate, and then cut into four sections.  Fill a bowl with cold water and put the four sections into the bowl.  Let them soak a bit, and then slowly peel the pith away, and the seeds will sink to the bottom of the bowl.  Drain the bowl, and then add your seeds to your baba ganoush.  It’s a bit of work, but if your pomegranate is small enough, you’re good for seeds.  And if not, hey, you have more pomegranate seeds for whatever!

EDIT: Yeah, this was way too many pomegranate seeds, and it turns out I don’t like the seeds that much. Future note: DO NOT USE THE POMEGRANATE SEEDS.