Description
Sizzling Spicy Eggplant Shakshuka brings Middle Eastern comfort to your table with bold, fiery flavors. Hearty ingredients meld together, creating a rich breakfast experience that lingers deliciously on your palate.
Ingredients
Scale
Main Ingredients:
- 6 eggs
- 1 large eggplant, diced
- 1 can diced tomatoes
- 1 red bell pepper, diced
Vegetables and Aromatics:
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish:
- Fresh parsley, chopped
Instructions
- Warm a spacious skillet with olive oil over medium-high heat until the surface shimmers with a gentle gleam.
- Introduce diced eggplant to the skillet, allowing it to soften and caramelize for approximately 5-6 minutes, stirring occasionally to prevent sticking.
- Incorporate finely chopped onions, minced garlic, and vibrant red bell peppers, sautéing until the vegetables become translucent and tender, releasing their aromatic essence.
- Pour in the diced tomatoes, complemented by a medley of warming spices like cumin, paprika, and a hint of cayenne. Reduce heat and let the mixture simmer, melding flavors for 8-10 minutes until it thickens slightly.
- Gently create small indentations within the tomato mixture, carefully cracking fresh eggs into each pocket, ensuring even distribution.
- Cover the skillet with a tight-fitting lid, allowing the eggs to poach delicately in the spicy sauce. Cook for 4-5 minutes or until egg whites are set but yolks remain gloriously runny.
- Remove from heat and sprinkle with freshly chopped parsley, adding a burst of verdant freshness to the dish.
- Serve immediately, directly from the skillet, accompanied by crusty bread for soaking up the rich, spicy sauce.
Notes
- Swap eggplant with zucchini or squash for a different veggie twist if you’re not a fan of eggplant’s texture.
- Reduce spice levels by using mild paprika instead of hot chili powder for sensitive palates.
- Make it vegetarian-friendly by skipping eggs and adding crumbled tofu or plant-based protein alternative.
- Prep ingredients beforehand to streamline cooking process and ensure even cooking of vegetables and perfect egg consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 185 mg