Description
Eggplant Shakshuka is a hearty twist on the classic dish, featuring roasted eggplant, spiced tomato sauce, and poached eggs for a rich and satisfying meal.
Ingredients
- 2 tbsp olive oil
- 1 medium eggplant, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cayenne (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4-6 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- Bread for serving
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add diced eggplant and cook until browned and softened, about 5-7 minutes. Remove and set aside.
3. Heat the remaining olive oil in the skillet and sauté onion until translucent, about 5 minutes.
4. Stir in garlic, bell pepper, cumin, paprika, and cayenne; cook for another 2 minutes.
5. Add crushed tomatoes, salt, and black pepper, stirring well. Simmer for 10-15 minutes.
6. Return the cooked eggplant to the sauce, mixing to combine.
7. Make small wells in the sauce and crack eggs into them.
8. Cover and cook until eggs are set to your preference, about 5-7 minutes.
9. Sprinkle with parsley and feta (if using).
10. Serve warm with bread.
Notes
- Roasting the eggplant beforehand enhances its flavor.
- Adjust spice levels to taste.
- Serve with pita, sourdough, or crusty bread for dipping.
- Can be made vegan by omitting eggs and feta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Eggplant Shakshuka, shakshuka recipe, spicy tomato stew, Middle Eastern breakfast, poached eggs recipe, vegetarian shakshuka