Spicy Eggplant Shakshuka with Le Palet de Chèvre Crémeux

Brunch, Entertaining, Entrees
By Alexandra Shytsman

The pungent, nutty flavor of Le Palet de Chevre is the perfect cheese to stand up to the bold flavors of shakshuka.


  • 1 medium eggplant (about 1/2 pound), peeled and cut into 1/4 cubes
  • 2 teaspoons coarse salt
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1/2 teaspoon fine sea salt, divided
  • 3 medium garlic cloves, minced
  • 1/2 red chili pepper, ribs and seeds removed, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 3 cups canned crushed tomatoes
  • Freshly ground black pepper, to taste
  • 4 eggs
  • 1/2 round of Le Palet de Chèvre Crémeux goat cheese, torn into small bits
  • Basil, cilantro, or parsley to garnish
  • Grilled sourdough bread or pita, to serve





  1. Place the eggplant in a colander set over a plate and sprinkle with the coarse salt. Toss lightly and let stand for 10 minutes. Rinse off the salt and set the eggplant aside.
  2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 teaspoon salt and cook for 5 minutes, stirring frequently, until translucent. Add the garlic, chili, cumin, and caraway seeds and cook for another minute. Raise the heat to medium and add the eggplant. Cook for 5 minutes, stirring occasionally, until the eggplant has started to soften. Add the tomatoes, the remaining 1/4 teaspoon salt, and pepper. Reduce the heat and simmer for 5 minutes. Taste the sauce and adjust seasonings to taste.
  3. Using a spoon, make 4 wells in the sauce and break the eggs into the wells. Partially cover the skillet with a lid and cook until the whites start to turn opaque, about 5 minutes. Remove the lid and continue to cook until the whites are completely set but the yolks are still runny, 5 to 8 minutes. Turn the heat off.
  4. Nestle in the bits of cheese into the sauce and garnish with herbs. Divide the shakshuka among 4 bowls and serve alongside grilled bread.