In this traditional Middle Eastern eggplant shakshuka, a thick, chunky tomato and eggplant sauce serves as a bed for perfectly-cooked eggs.
1 hour 5 min
What You'll Need
Dice onions, eggplant, tomatoes, and jalapenos. Mince garlic.
Saute onion on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.
Add eggplant cubes. Cook eggplant, stirring occasionally, until it has colored and browned around the edges. Add oil as needed.
Cook tomatoes into sauce
Add tomatoes to pan. Cook tomatoes for 15 to 25 minutes. Add chopped garlic cloves, jalapeno (if using) and seasonings.
Crack eggs into eggplant shakshuka sauce
Create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest. On medium heat, cover pan and let eggs cook between 8 to 10 minutes.
Serve eggplant shakshuka
Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste.