Shakshuka with eggplant recipe

on May 17, 2019byYourNextDish
in
Food & Drink

Shakshuka is one of my favorite easy and healthy breakfast. The ingredients are the simplest but I can eat it every day and not just for breakfast. Shakshuka is a classic Israel and North African dish.

shakshuka with eggplant
shakshuka with eggplant

The traditional version of shakshuka uses a vegetarian stew of tomatoes, red pepper, onions and spices as the base with eggs poached on top. I like to add eggplant and a little garlic to make the taste brighter. You can also add feta or goat cheese and adapt it to your taste. Usually I serve shakshuka in the frying pan right away with a good piece of fresh warm bread ...

shakshuka recipe
shakshuka recipe

Ingredients

  • 1 medium onion, chopped 
  • 1 red bell pepper, seeded and diced 
  • 1 eggplant, chopped 
  • 3 large tomatoes, chopped or 14,5 oz can diced tomatoes 
  • 2-3 garlic cloves, chopped 
  • 5 large eggs 
  • 1 tsp smoked paprika (optional) 
  • 1/2 tsp cumin (optional) 
  • salt and pepper, to taste 
  • 1 small bunch fresh parsley and fresh dill, chopped 
  • olive oil 
shakshuka ingredients
shakshuka ingredients

1. Heat 3 tbsp olive oil up in a large skillet. Add the chopped onions and red bell pepper and cook for 3-5 minutes or until the vegetables have softened 

2. Then add chopped eggplant and a little bit of water, cover and cook an additional 3-5 minutes 

3. Add diced tomatoes or pour the can of tomatoes and juice into the pan and cook for a few minutes. Add finely chopped garlic, season with salt and pepper and additional seasoning on your choice (smoked paprika, cumin). Using a spoon, make 5 wells and crack the eggs into each well. Sprinkle eggs with the salt. Cover the pan with the lid and cook until the egg whites are done. About 5-6 minutes for runny yolks 

4. Garnish with chopped parsley or dill and serve immediately with fresh warm bread  

shakshuka with eggplants recipe 
shakshuka with eggplants recipe