Savory Eggplant Shakshuka with Poached Eggs
Ingredients:
2 tbsp olive oil
1 medium eggplant, diced
1 onion, finely chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 28 oz can crushed tomatoes
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
Salt and pepper to taste
4 large eggs
Fresh cilantro or parsley, for garnish
Crumbled feta cheese optional
Directions:
Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Add the chopped onion, bell pepper, and garlic to the skillet and cook for an additional 5 minutes until the vegetables are softened.
Stir in the crushed tomatoes, cumin, paprika, coriander, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Make 4 small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with fresh cilantro or parsley, and crumbled feta if using.
Serve hot with crusty bread or pita for dipping.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
Kcal: 220 kcal per serving Servings: 4 servings
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