Spicy Homemade Eggplant Shakshuka
A vibrant and hearty dish that combines rich flavors of eggplant with a spicy tomato base, perfect for any meal.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 medium Eggplant, diced Provides a rich, earthy flavor.
- 3 tablespoons Olive Oil For sautéing and roasting.
- 1 medium Onion, finely chopped Adds sweetness and depth.
- 3 cloves Garlic, minced Contributes a pungent aroma.
- 1 medium Bell Pepper, diced Adds sweetness and color.
- 2 cups Tomatoes, diced Heart of the shakshuka sauce.
- 2 tablespoons Tomato Paste Intensifies tomato flavor.
- 1 teaspoon Chili Powder Adds heat to the dish.
- 1 teaspoon Ground Cumin Enhances the dish's complexity.
- to taste Salt and Pepper For seasoning.
- ¼ cup Fresh Parsley, chopped For garnish.
- 4 large Eggs Poached in the sauce.
Instructions
- Prepare your ingredients: dice the eggplant, onion, bell pepper, and tomatoes. Mince the garlic and chop the parsley.
- Heat olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 5-7 minutes until golden-brown.
- Add the chopped onion and cook for 3-4 minutes until translucent.
- Add minced garlic and diced bell pepper, cooking for another 2-3 minutes.
- Incorporate diced tomatoes and tomato paste, stirring until the mixture bubbles gently.
- Add chili powder, ground cumin, salt, and pepper. Let the sauce simmer for about 10 minutes.
- Create wells in the mixture and crack an egg into each well. Cover and poach for 5-7 minutes.
- Remove from heat and sprinkle with chopped parsley before serving.
- Serve hot with warm bread for dipping.
Notes
Leftovers can be stored in the refrigerator for up to three days. Reheat gently.