Description
Shakshuka is a versatile dish of eggs poached in spicy tomato sauce. We made our eggplant shakshuka with eggplant, mushrooms, red bell, and creamy feta cheese. It is ideal to serve for breakfast, brunch, lunch, or dinner.
Ingredients
Units
Scale
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced small
- 4 cloves of garlic, sliced thin
- 1 small eggplant unpeeled, diced small (1/2" pieces). About 2 1/2 cups diced.
- 10 ounces white mushrooms, sliced
- 1 red bell pepper, diced small
- 1 jalapeño pepper, diced small
- 1 tsp salt
- 1 tsp Spanish paprika or sweet paprika
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp Aleppo pepper or hot red pepper flakes
- 1/8 tsp ground black pepper
- 2 tbsp tomato paste
- 1/1 -1 tsp harissa paste (optional for heat and smokiness)
- 1-28 ounce can crushed tomatoes
- 8 eggs
- 1 ounce crumbled feta cheese
Instructions
- Heat olive oil in a large deep nonstick skillet. Add onions and garlic and saute on medium heat for 5-7 minutes, until translucent.
- In a small bowl add paprika, cumin, turmeric, coriander, Aleppo pepper and black pepper, and mix well.
- When the onions are translucent, add eggplant, mushrooms, bell pepper, jalapeño, spice mix and salt. Stir and cook covered on medium-high heat for 10-12 minutes, stirring occasionally. Cook until the eggplant is soft. Halfway through the cooking process, check the vegetable mixture. If it is starting to stick to the bottom of the pan add 1/4 cup of water and continue cooking.
- Once the eggplant is soft stir in tomato paste and harissa paste and cook for 2 minutes. Add crushed tomatoes, lower the heat to medium, and cook covered for 10 minutes until the sauce thickens slightly.
- With the back of a wooden spoon make wells in the tomato sauce and add one egg to each well.
- Cover the pan and cook for 5 minutes or until the whites are set and the yolks are slightly runny.
- Sprinkle with crumbled feta cheese and serve immediately with crusty bread, warm pita bread, or matzo on Passover.
- Sprinkle fresh parsley or cilantro on top for color and flavor.
Notes
- The Shakshuka tomato sauce can be made 2-3 days ahead of time. Heat it and add eggs and cheese right when you are ready to enjoy your meal.
- The spiced sauce can be frozen in a tight sealed container for 3 months. When ready to make shakshuka, thaw it and add egss and feta cheese.
- Count two eggs per person
- If you are feeding a crowd, count two eggs per person.
- You can either make the shakshuka in a 10" deep skillet or make it 2 eggs at a time in a smaller skillet for a fun personal-size shakshuka.
- Re-heat leftovers in a pan or microwave
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Breakfast, Dinner
- Method: stove top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 312
- Sugar: 10.7 g
- Sodium: 922.1 mg
- Fat: 18.9 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 5.4 g
- Protein: 18.8 g
- Cholesterol: 378.3 mg