In the world where culinary traditions meet, Romanian Delights Zacusca Eggplant bridges the gap between Eastern European and Middle Eastern flavours. The bold smokiness of Zacusca intertwines with the robust heartiness of chickpeas, offering a unique twist to the beloved Shakshuka.

This recipe introduces a fusion of rich, smoky Zacusca with the wholesome goodness of chickpeas, creating a harmonious symphony of flavours.

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May this recipe transport you to the crossroads of culinary traditions, where flavors mingle and create an experience that’s both comforting and exciting. Enjoy the savory journey of Romanian Delights Eggplant Zacusca and Chickpea Shakshuka!

Romanian Delights Zacusca Eggplant and Chickpea Shakshuka

Romanian Delights Zacusca Eggplant and Chickpea Shakshuka

Cook Time 20 minutes



  • 1 jar Romanian Delights Eggplant Zacusca
  • 1 can chickpeas drained and rinsed
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 red capsicum diced
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder adjust to taste
  • Salt and pepper to taste
  • 4-6 eggs
  • Fresh parsley for garnish
  • Crumbled feta cheese optional
  • Crusty bread for serving



  • In a cast iron pan, sauté chopped onion and minced garlic until softened.
  • Add diced capsicum and cook until it begins to soften.
  • Pour Romanian Delights Eggplant Zacusca into the pan, mixing well with the vegetables.
  • Add chickpeas, diced tomatoes (with their juices), ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
  • Allow the mixture to simmer for 10-15 minutes until the flavors meld and the sauce thickens.
  • Make small wells in the sauce and crack the eggs into each well.
  • Cover the pan and let it simmer until the eggs are cooked to your liking.
  • Garnish with fresh parsley and crumbled feta cheese, if desired.
  • Serve the Romanian Delights Zacusca Eggplant and Chickpea Shakshuka hot, with crusty bread for dipping.