Eggplant Shakshuka Recipe
Prepare a delicious Eggplant Shakshuka, a flavorful Middle Eastern dish with eggplants cooked in a spiced tomato sauce, topped with poached eggs.
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
For added flavor, you can sprinkle feta cheese before serving.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 3gCholesterol: 186mgSodium: 450mgPotassium: 486mgFiber: 6gSugar: 9gVitamin A: 60000IUVitamin C: 12.4mgCalcium: 800mgIron: 0.5mg
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