Eggplant Shakshuka

Delve into a dish that brings the warm flavors of the Middle East and North Africa straight to your table. This Eggplant Shakshuka is a versatile delight, perfect for any time of the day. Whether you're seeking a hearty breakfast, a leisurely brunch, or a cozy dinner, this dish will tantalize your taste buds with its rich textures and spices. Best served hot with crispy bread, it's comfort food at its finest.

Ingredients

🫒 1/2 cup olive oil
🍆 1 large eggplant, peeled and diced
🍅 3 tomatoes, chopped
🌶️ 1 long hot pepper, sliced
🧅 1 onion, diced
🧄 1 clove garlic, minced
🥄 1 teaspoon vegeta or chicken bouillon
🌿 1/8 teaspoon cumin
🧂 1 teaspoon salt
⚫ 1/2 teaspoon black pepper
🥚 5 eggs
🧂 A sprinkle of salt for the eggs
🌿 Parsley for garnish
🍞 Crispy bread for dipping

Instructions

1- Prepare the Eggplant:

• Heat 1/2 cup of olive oil in a large skillet over medium heat.
• Add the diced eggplant and sauté until it softens and turns golden, about 8–10 minutes. Stir occasionally for even cooking.

2- Add Aromatics:

• Stir in the diced onion, sliced hot pepper, and minced garlic.
• Sauté this mixture until the onion becomes translucent and the aroma is fragrant, approximately 3–4 minutes.

3- Create the Base Sauce:

• Mix in the chopped tomatoes, vegeta (or chicken bouillon), cumin, salt, and black pepper.
• Cover the skillet and let the vegetable mixture simmer until the tomatoes break down into a sauce, around 5–6 minutes.

4- Cook the Eggs:

• With the back of a spoon, make 5 wells in the sauce.
• Crack an egg into each space, being careful not to break the yolk, and sprinkle each with a touch of salt.
• Cover the skillet and cook until the egg whites are set but the yolks remain runny, roughly 5–7 minutes. For firmer yolks, extend the cooking time.

5- Finish and Serve:

• Garnish the shakshuka generously with fresh parsley.
• Serve the dish hot, accompanied by crispy bread for dipping and a sweet cup of tea.

Prep Time: Approximately 10 minutes
Cook Time: 21-27 minutes
Total Time: 31-37 minutes
Servings: 4
Calories: 400 per serving
Proteins: 10g per serving
Fats: 35g per serving
Carbohydrates: 15g per serving
Equipment:

• Large skillet with "TRAMONTINA" lid
• Knife
• Peeler
• Garlic press
• Wooden spoon
• Measuring spoons
• Measuring cup (1/2 cup)

Cooking Tips

• Keep stirring the eggplant for even softening and browning.
• Adjust egg cooking time based on desired yolk consistency.

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