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Eggplant Shakshuka Recipe

  • 25 m

Description

Eggplant shakshuka is a superb and mouthwatering dish that emerged in North Africa and the Middle East. In this alteration to the traditional shakshuka recipe, fresh eggplant is cooked in a healthy, flavorful tomato sauce, crowned with an egg, and served with perfection. Served with crunchy bread or pita bread, it's a delicious meal appropriate for breakfast, brunch, or dinner.

Ingredients(9)

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Steps

Step 1

Cook the eggplant: Heat the olive oil in a massive frying pan over medium flame. Add the diced eggplant to the pot and prepare dinner, stirring now and then, until gentle and lightly browned, approximately 8-10 minutes. Remove the eggplant from the pan and set apart.

Step 2

Prepare the sauce: In the same pot, add a touch of olive oil if needed, then add the chopped onion and minced garlic. Stir-fry till smooth and fragrant, approximately 3-4 minutes. Add ground cumin, paprika, floor coriander, and cayenne pepper (if using) to the pot. Stir until onions and garlic are coated with spices.

Step 3

Add the chopped tomatoes and boiled eggplant while stirring. Season with salt and pepper. Let the sauce simmers for 10-15 minutes to let the flavors blend and thicken the sauce slightly.

Step 4

Add eggs: Once the sauce has thickened, use the back of a spoon to make small depressions inside the sauce. Crack an egg nicely and make certain the eggs are lightly beated.

Step 5

Cover the pot and simmer for 5-7 minutes, or till the whites are set but the yolks are a bit runny. Adjust the cooking time depending on how tough you want your eggs.

Step 6

Provided by using: Once the eggs are cooked to your liking, cast off the pot from the warmth. Garnish the eggplant shakshuka with fresh parsley or cilantro, if desired. Serve hot straight from the skillet with freshly baked bread, with delicious sauces.

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