Eggplant shakshuka—it’s like a warm hug in a skillet, full of rich, tangy flavors that dance on your tongue. I stumbled upon this recipe during a late-night Instagram scroll, and honestly, I’ve been obsessed ever since. It’s like finding a hidden gem in a pile of everyday stones—surprising, delightful, and oddly comforting.
Steps
- Begin by finely chopping the onions and dicing the eggplant and tomatoes into half-inch cubes. Mince the garlic and, if using, chop half of a jalapeno pepper finely. Place the diced eggplant in a colander and sprinkle it generously with salt to drain out excess moisture and bitterness.
- Heat a large, non-stick or enamel-coated pan over medium heat. Once hot, add a tablespoon of vegetable oil and sauté the onions for about five minutes, then reduce the heat to medium-low and cook for an additional five minutes until golden.
- Add two tablespoons of oil to the pan and introduce the eggplant cubes, ensuring they are not overcrowded for even browning. Allow them to brown for a few minutes, adding another tablespoon of oil once it has been absorbed, and continue to cook for about ten minutes, turning occasionally.
- Stir in the tomatoes and allow them to release their juices over medium heat, stirring occasionally, for 15 to 25 minutes until they break down into a chunky sauce. Add the garlic and spices to enhance the flavors.
- Crack the eggs into a bowl. Create small wells in the sauce with a spoon and pour the eggs into these wells, one egg per hole. Cover the pan and let the eggs cook for 8 to 10 minutes on medium heat, checking for doneness after eight minutes. Squeeze the juice of half a lemon over the top for added flavor.
- Garnish the shakshuka with chopped parsley and serve immediately with a side of yogurt and crusty bread, ensuring to soak up the delicious sauce.
Ingredients
- 1 large onion
- 1 medium eggplant
- 4 tablespoons oil
- 4 large tomatoes or a can of canned tomatoes
- 3 cloves of garlic
- 1 teaspoon salt, or to taste
- 1 tablespoon paprika
- ½ tablespoon cumin
- 1 teaspoon chili flakes or ½ of a fresh jalapeno
- ½ teaspoon sugar
- Juice of ½ a lemon
- A handful of parsley, to taste
- 4 eggs
Nutritional Values
Calories: 525 kcal | Carbohydrates: 35 g | Protein: 17 g | Fat: 38 g | Saturated Fat: 5 g | Cholesterol: 327 mg | Sodium: 1327 mg | Potassium: 1411 mg | Fiber: 12 g | Sugar: 19 g | Vitamin A: 3019 IU | Vitamin C: 64 mg | Calcium: 136 mg | Iron: 4 mg
FAQ
- What is eggplant shakshuka?
- Eggplant shakshuka is a traditional Middle Eastern dish that features a rich and chunky tomato and eggplant sauce as a base for perfectly-cooked eggs. It’s often served as a centerpiece for brunch or breakfast spreads.
- How do you prepare the eggplant for shakshuka?
- After dicing the eggplant, it’s important to salt it and let it sit for at least 10 minutes. This process helps to draw out any bitterness and excess moisture, resulting in a better texture and flavor.
- Can this dish be made vegan?
- Yes, you can make a vegan version by replacing the eggs with extra firm tofu. Simply crumble the tofu into the sauce instead of adding eggs.
- What are some suggested pairings for eggplant shakshuka?
- Eggplant shakshuka pairs well with tangy yogurt, sharp cheeses, and crusty bread. For a complete Middle Eastern breakfast, consider serving it alongside Israeli chopped salad or mushroom bourekas.
- Can the recipe be scaled up or down?
- Absolutely, the recipe is versatile and can be easily adjusted to serve more people. Simply increase the number of eggs and adjust the amount of sauce accordingly to fit your needs.
Tips
- Salt the Eggplant: Before cooking, salt the diced eggplant and let it sit for at least 10 minutes. This step helps to draw out excess moisture and bitterness, resulting in a better texture and flavor.
- Choose the Right Pan: Use a non-stick or enamel-coated cast iron pan to prevent sticking and ensure easy cleanup. Preheat the pan to medium heat before adding ingredients for optimal cooking results.
- Avoid Overcrowding: When browning the eggplant cubes, avoid crowding the pan to achieve even browning. This might mean cooking in batches or using less eggplant to ensure proper caramelization.
- Experiment with Egg Cooking Methods: You can either crack the eggs directly into the sauce or scramble them separately before incorporating them. Try both methods to see which you prefer, as they each offer a different texture and flavor experience.
Equipment
- Enamel-Coated Cast Iron Pan – A high-quality, non-stick or enamel-coated cast iron pan is recommended to prevent sticking and make clean-up easier.
- Coleman Gas Stove – Useful for outdoor cooking, especially if you’re planning to make this dish while camping or at an event without access to a traditional stove.
- Colander – Important for draining the eggplant after salting to remove excess bitterness and moisture.
- Wooden Spoon – Handy for creating nests in the sauce for the eggs and for stirring without scratching your cookware.
