Eggplant and Spinach Shakshuka with Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant keto shakshuka featuring sautéed eggplant and spinach simmered in a spiced tomato sauce, topped with baked eggs and crumbled feta cheese. This mediterranean-inspired keto (vegetarian) ready in about 35 minutes pairs extra virgin olive oil, medium eggplant, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large, oven-safe skillet over medium heat. Add 1 diced medium eggplant and cook for 6-7 minutes, stirring occasionally, until softened and lightly browned.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
  3. Step 3: Pour in 1 can (14 oz) chopped canned tomatoes, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer. Add 4 cups fresh baby spinach and cook until wilted, about 2 minutes.
  4. Step 4: Create 4 small wells in the tomato mixture and crack 4 large eggs directly into them. Transfer the skillet to a preheated oven at 375°F and bake for 8-10 minutes until egg whites are set but yolks remain runny.
  5. Step 5: Remove from oven, sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm with keto-friendly bread or on its own.

Frequently asked questions

How long does Eggplant and Spinach Shakshuka with Feta take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Spinach Shakshuka with Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Eggplant and Spinach Shakshuka with Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Spinach Shakshuka with Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Spinach Shakshuka with Feta keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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