Eggplant Shakshuka

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Eggplant Shakshuka is a comforting and hearty dish derived from Middle Eastern and North African cuisines, perfectly suited for any meal of the day. This rich, flavorful dish is cooked in a tomato-based sauce with tender eggplant and topped with beautifully poached eggs. Serve it with crispy bread for an unforgettable dipping experience.

Ingredients

🫒 1/2 cup olive oil
🍆 1 large eggplant, peeled and diced
🍅 3 tomatoes, chopped
🌶️ 1 long hot pepper, sliced
🧅 1 onion, diced
🧄 1 clove garlic, minced
🍲 1 teaspoon Vegeta seasoning or chicken bouillon
🌿 1/8 teaspoon cumin
🧂 1 teaspoon salt
⚫ 1/2 teaspoon black pepper
🥚 5 eggs
🧂 A sprinkle of salt for eggs
🌿 Fresh parsley, chopped, for garnish
🍞 Crispy bread, for dipping

Instructions

1- Prepare the Skillet:

Heat the olive oil in a Tramontina large skillet over medium heat.

2- Cook Eggplant:

Add the diced eggplant and cook until softened and golden, stirring occasionally for about 8–10 minutes.

3- Sauté Vegetables:

Stir in the diced onion, sliced hot pepper, and minced garlic.
Sauté until fragrant and the onion turns translucent, around 3–4 minutes.

4- Create Tomato Sauce:

Mix in the chopped tomatoes, Vegeta seasoning (or bouillon), cumin, salt, and black pepper.

5- Simmer the Mixture:

Cover the skillet with a Tramontina lid.
Let the mixture simmer for 5–6 minutes until the tomatoes break down, creating a cohesive sauce.

6- Prepare Egg Wells:

Make 5 wells in the sauce using a wooden spoon.

7- Add the Eggs:

Crack an egg into each well.
Lightly sprinkle with salt.

8- Cook the Eggs:

Cover the pan again and cook the eggs until the whites are set but the yolks remain runny, approximately 5–7 minutes.
Adjust the cooking time if firmer yolks are desired.

9- Garnish: