Description
Spicy Eggplant Shakshuka is a flavorful, hearty dish featuring tender eggplant, vegetables, and eggs simmered in a spiced tomato sauce. This Middle Eastern-inspired recipe is perfect for breakfast, brunch, or dinner, offering a satisfying combination of heat, richness, and freshness from the herbs.
Ingredients
Scale
- 1 large eggplant, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- 6 eggs
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat some oil over medium heat.
- Add the diced eggplant and cook until softened, about 5 minutes.
- Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender.
- Stir in the diced tomatoes and spices. Simmer for 10 minutes, letting the flavors meld together.
- Make small wells in the tomato mixture and crack an egg into each well.
- Cover and cook until the eggs are done to your liking (about 5-7 minutes for soft yolks).
- Garnish with chopped parsley and serve hot.
Notes
- Adjust the level of heat by adding more or less cayenne pepper, depending on your spice preference.
- For added richness, you can drizzle the shakshuka with a bit of olive oil before serving.
- This dish can be served with crusty bread or pita to scoop up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes