shakshouka with tomatoes and eggplant

Name: Shakshouka with Tomatoes and Eggplant
Prep time: 25 min
Cook time: 1 h
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 - medium eggplants, trimmed and sliced into 3/4 inch rounds; 3 1/2 tablespoon(s) olive oil, kosher salt, and black pepper; 1/4 cup(s) mint, chopped; 1 medium onion, coarsely chopped; 3 clove(s) garlic, sliced; 2 teaspoon(s) paprika; 1 teaspoon(s) ground cumin; 1/4 teaspoon(s) red pepper flakes; 5 - roma tomatoes, chopped and juice reserved; 1/2 cup(s) tomato puree; 1/2 cup(s) feta cheese, crumbled; 4 large eggs; 2 - whole wheat pitas, toasted and halved (optional)

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Deep In The Heart of, TX

Updated on Jan 16, 2018

Try this delicious and unique dish with eggs nestled in a savory/spicy tomato sauce with eggplant, onion, and mint.

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prep time 25 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

2 - medium eggplants, trimmed and sliced into 3/4 inch rounds
3 1/2 tablespoons olive oil, kosher salt, and black pepper
1/4 cup mint, chopped
1 medium onion, coarsely chopped
3 cloves garlic, sliced
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
5 - roma tomatoes, chopped and juice reserved
1/2 cup tomato puree
1/2 cup feta cheese, crumbled
4 large eggs
2 - whole wheat pitas, toasted and halved (optional)

How To Make shakshouka with tomatoes and eggplant

Step 1

Heat oven to 375 degrees. On a rimmed baking sheet, brush eggplant with 1 1/2 tbsp. oil. Season with 1/4 tsp. salt. Roast until soft and golden, turning once halfway through baking - approx. 25 minutes. Remove and coarsely chop - combine with 2 tbsp. mint.

Step 2

Increase oven temp to 425 degrees. Heat 2 tbsp. oil in an ovenproof skillet on medium heat. Add onion and garlic and cook, stirring until beginning to brown on edges - watch garlic careful to prevent burning.
Step 3

Stir in paprika, cumin and red pepper flakes. Cook, stirring for 1 minute. Add tomatoes and their juice and the tomato puree; cook until tomatoes break down, stirring occasionally about 15 minutes. Add eggplant mixture and cook 2 minutes. Stir in 1/2 tsp. salt and 1/4 tsp. black pepper.
Step 4

Remove from heat. With spoon, create 4 indentations in sauce. Crack in eggs into indentations. Transfer pan to oven and cook until the egg whites are set, but the yolks are still runny approx. 5-7 minutes. Top with feta cheese and remaining mint. Serve with pita bread, if desired.
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