Looking for a hearty and satisfying dinner that’s both flavorful and nutritious? Eggplant and Egg Shakshuka is a delicious and versatile dish that brings together poached eggs and a rich tomato and vegetable sauce. This Mediterranean-inspired recipe is easy to prepare and perfect for a comforting weeknight meal. Whether you’re a fan of classic shakshuka or new to this savory dish, this recipe will quickly become a favorite in your dinner rotation.
Why Eggplant and Egg Shakshuka?
Shakshuka, a traditional Middle Eastern dish, is known for its robust flavors and simple preparation. By incorporating eggplant, you add a delightful texture and additional nutrients to the dish. The combination of eggs poached in a spiced tomato sauce creates a satisfying meal that’s rich in protein and vegetables. This dish is perfect for those looking for a quick, yet flavorful dinner option that doesn’t compromise on taste or nutrition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 |
| Garlic, minced | 2 cloves |
| Eggplant, diced | 1 |
| Red bell pepper, chopped | 1 |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Tomato paste | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Ground coriander | 1/2 teaspoon |
| Large eggs | 4 |
| Salt and black pepper | To taste |
| Fresh parsley or cilantro | For garnish |
| Crusty bread | For serving |
Step-by-Step Instructions
- Prepare the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute, until fragrant.
- Cook the Eggplant:
- Add the diced eggplant to the skillet and cook, stirring occasionally, until tender, about 10 minutes. If the eggplant starts to stick, add a splash of water or more olive oil as needed.
- Add the Peppers and Spices:
- Stir in the chopped red bell pepper and cook for another 5 minutes.
- Add the diced tomatoes, tomato paste, ground cumin, paprika, and ground coriander. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Poach the Eggs:
- Create small wells in the tomato mixture and gently crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. Adjust the cooking time if you prefer your eggs more or less cooked.
- Garnish and Serve:
- Remove the skillet from heat and garnish with chopped fresh parsley or cilantro.
- Serve the shakshuka with crusty bread for dipping and enjoying the flavorful sauce.
Tips for the Perfect Shakshuka
- Add Spice: For extra heat, consider adding a pinch of red pepper flakes or a chopped chili pepper to the tomato sauce.
- Vegetable Variations: Customize the dish by including other vegetables like zucchini or mushrooms.
- Make Ahead: Prepare the tomato and vegetable mixture in advance and store it in the refrigerator for up to 3 days. Reheat and add the eggs when ready to serve.
Eggplant and Egg Shakshuka is a flavorful, protein-rich dinner option that combines poached eggs with a spiced tomato and vegetable sauce. This easy-to-make recipe is perfect for a satisfying meal and pairs wonderfully with crusty bread. It’s a versatile and nutritious addition to your weeknight dinner lineup, offering both comfort and deliciousness in every bite.
Internal Links: For more egg-based dinner ideas, explore our Egg Dinner Recipes.
