Eggplant and Red Bell Pepper Shakshuka
Eggplant, red bell peppers, and tomatoes come together to create a hearty stew. Poach some eggs in the tasty sauce to create a one-pan meal.
Ingredients
- 2 tbsp olive oil
- 1 cup red onions chopped
- 5 cloves garlic minced
- 1 jalapeño minced
- ½ cup parsley minced plus some extra for garnishing
- ½ tbsp dried mint
- ½ tsp cumin powder
- ½ tsp cayenne powder
- 1 red bell pepper ½-in pieces
- 1 medium eggplant ½-in cubes
- 5 Roma tomatoes chopped
- 6 eggs
- salt to taste
Instructions
- In a large heavy-bottomed skillet, heat the olive oil on medium-high heat. Once the oil is hot, add the onions and reduce the heat to medium. Sauté the onions for about 5 minutes, until they are softened.
- Add the garlic and jalapeño and sauté for another 2-3 minutes. Add the parsley, mint, cumin powder, and cayenne powder and mix well. Add salt to taste. Sauté for about 2 more minutes.
- Add the red bell pepper and sauté for 5 minutes, until the peppers are soft. Then add the eggplant and cook for 2 minutes.
- Add the tomatoes and mix well. Reduce the heat to medium-low and simmer for about 10 minutes. Add salt to taste.
- Use a large spoon to create small nests for each egg and crack each egg into each nest. Sprinkle each egg with some salt. Cover the pan and cook for 5-10 minutes or until the eggs are done to your liking. Traditionally, the eggs should be cooked till they are still slightly runny. Garnish with some minced parsley. Serve warm with some toasted bread or a warm pita.