If you are looking for a hearty and vibrant meal, this Eggplant Shakshuka is an excellent option. Bursting with rich flavors, this dish combines tender eggplant with a spicy tomato sauce and is crowned with perfectly poached eggs. Inspired by traditional Mediterranean cuisine, it’s a perfect choice for breakfast, brunch, or even a light dinner. Not only is Eggplant Shakshuka comforting, but it is also easy to prepare and customizable to suit your taste preferences.
Tips to make the Eggplant Shakshuka recipe:
1. Choose the Right Eggplant: Opt for firm and shiny eggplants without blemishes. Smaller eggplants tend to be less bitter and have fewer seeds, resulting in a smoother texture in your shakshuka.
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2. Salt the Eggplant: To remove excess moisture and bitterness, sprinkle the eggplant slices with salt and let them sit for about 20 minutes. Rinse and pat them dry before cooking to enhance their flavor in the dish.
3. Use Quality Tomatoes: Fresh or canned tomatoes will work, but ensure they are ripe and flavorful. If using canned tomatoes, choose a brand with no added sugar for a more natural taste.
4. Perfectly Poach the Eggs: Make small wells in the tomato and eggplant mixture before adding each egg. Cover the pan and let the eggs cook until the whites are set but the yolks remain runny for that luxurious texture.
How to Make Eggplant Shakshuka Recipe?
Eggplant Shakshuka Recipe
Equipment
- 1 Large Skillet For cooking the shakshuka
- 1 Spatula For stirring the sauce
Ingredients
- 2 tbsp Olive oil
- 1 medium Eggplant Diced
- 1 cup Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Coriander powder
- 1 can Tomatoes Crushed (about 14 oz)
- to taste Salt
- 4 Eggs
- 2 tbsp Fresh parsley Chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced eggplant and chopped onion, and sauté until the eggplant is softened.
- Stir in minced garlic, cumin, paprika, and coriander, and cook for another minute.
- Add crushed tomatoes and salt. Simmer for 15 minutes until the sauce thickens.
- Make wells in the sauce and crack an egg into each well.
- Cover the skillet and cook until the eggs are done to your liking.
- Garnish with fresh parsley and serve hot.
Notes
Nutrition
Eggplant Shakshuka is a delicious and satisfying dish that’s perfect for any meal of the day. Combining rich, savory tomato sauce with smoky eggplant and perfectly poached eggs, it offers a unique twist on the classic shakshuka. The balance of flavors and textures makes it a hearty meal that can be enjoyed by itself or with a side of fresh bread to soak up the flavorful sauce.
Whether you’re a seasoned cook or trying shakshuka for the first time, this recipe is straightforward and rewarding. With basic ingredients and simple steps, it’s accessible for anyone interested in expanding their culinary repertoire. Plus, it’s a great way to incorporate more vegetables into your diet, making it both nutritious and enjoyable.
I love this recipe, Eggplant Shakshuka is a versatile dish that can easily be customized to suit your taste. Add spices, herbs, or extra vegetables to match your preferences. Sharing it with family or friends is a wonderful way to introduce them to new flavors, and its vibrant presentation is sure to impress. Enjoy making and savoring this delightful meal!
