Dear reader,
Lately, I have been really enjoying the recipes and flavors of North Africa. A little bit Mediterranean, a little bit Middle Eastern, with its own unique spice blends that create unique and delicious food. Shakshuka is a very popular North African dish showcasing stewed tomatoes, a warming spice blend, and gently poached eggs, creating a dish that is as fun to eat at is it delicious.
My take uses roasted eggplant to bring an extra bit of vegetable, and irresistible creaminess. The slight bitterness of the eggplant pairs so well with the richness of the egg and the sweet and acidic tomato base. As with all cooking, the spices are absolutely crucial to capture the distinctive flavor of the dish and the region of the world from where it comes.
Until next time,
Bridget
Looking for more shareable bites? Try Spicy Roasted Cauliflower Steaks Over Couscous Salad, or a Hot Honey and Fig Flatbread.
Eggplant Shakshuka
Ingredients
- 1 large eggplant
- 4 tablespoons good olive oil
- 2 teaspoons sea salt, divided
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 fresno or jalapeno chili pepper, deseeded and finely chopped leave the seeds in for an extra kick
- 4 cloves of garlic, finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon fenugreek
- ¼ teaspoon crushed carraway seeds
- pinch ground black pepper
- 28 oz crushed or diced tomatoes
- 4-5 farm fresh eggs
- finish with toasted pine nuts and chopped parsley
- served with fresh bread- the best vehicle for sopping up all of the delicious, spiced tomato sauce.
Instructions
- Preheat oven to 400°F. Pierce the eggplant's skin in several places. Roast it on a lined baking sheet until soft, 35 to 45 minutes, while you prepare your vegetables and seasonings for the shakshouka base. Once the eggplant is done, remove it from oven and let it cool. Then, slice the eggplant open and scoop out the flesh. Discard the. skins and set aside the flesh.
- Heat the olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add the onion, the red pepper, and the chile, and one teaspoon of sea salt. Cook until the vegetables have softened and are beginning to char in spots, 6-7 minutes.
- Next, add the garlic, stirring constantly until fragrant, about 30 seconds. Then add the remaining spices, constantly stirring for another 30 seconds.
- Immediately add the eggplant flesh, stirring until it is broken down and fully incorporated into the vegetables and spices, 2-3 minutes.
- Last, add the tomatoes, the remaining salt, and stir to combine. When the tomato sauce begins to bubble, reduce the heat to low, and allow it to simmer for 10-15 minutes.
- Onse most of the liquid is cooked off, use a spoon to create four small wells in the sauce. Crack the eggs into each well. Cover the pan, and cook for 5-8 minutes, until the eggs are done to your liking.
- Garnish with chopped parsley, toasted pine nuts, and serve with warm bread for dipping.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S