Entrees

Eggplant Shakshuka

Recipe adapted from Saveur

Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.  

Prep Time

5 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

1⁄4 cup sunflower oil
1 onion (chopped)
6 cloves garlic (minced)
2 pepper, poblano (minced with seeds removed)
1 eggplant (small or 1/2 large, chopped)
1⁄2 bell pepper, red (chopped)
1 teaspoon cumin
1 teaspoon paprika
28 ounces tomato, fire-roasted (can)
1⁄2 cup water
6 ounces tomato paste (can)
  salt (to taste)
  black pepper (to taste)
6 egg
1⁄2 cup cheese, feta
1⁄4 cup parsley, fresh (finely chopped)

Instructions

Heat oil in a large skillet over medium-high heat (it is important that the skillet is at least 12 inches in diameter to accommodate the full recipe. You can use a smaller skillet with half the recipe). Add onion and garlic and cook for 6 minutes while stirring to prevent burning.  Add peppers, eggplant, pepper, and spices and cook for 2-3 more minutes.

Add the crushed tomatoes with the liquid to the pan with an additional ½ cup water and the tomato paste. Reduce heat to medium and cover with a lid. Simmer for about 15 minutes, occasionally stirring. The mixture should thicken. Season with salt and pepper to taste.

Remove lid and create small divots in the sauce one at a time, cracking an egg into each divot. Do not mix. Cover again and cook for about 5 minutes, until the eggs are set but the yolk is still runny. Sprinkle with feta and fresh parsley and serve with warm pita.