Description
A flavorful and spicy twist on the classic shakshuka, this dish features tender eggplant, aromatic spices, and perfectly poached eggs. The richness of tomatoes and the heat from cayenne pepper make this a satisfying meal, ideal for breakfast, lunch, or dinner.
Ingredients
Scale
- 1 large eggplant, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- 6 eggs
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat some oil over medium heat.
- Add the diced eggplant and cook until softened, about 5 minutes.
- Add the onion, garlic, and red bell pepper. Cook until vegetables are tender.
- Stir in the diced tomatoes and spices. Simmer for 10 minutes.
- Make small wells in the tomato mixture and crack an egg into each well.
- Cover and cook until eggs are done to your liking.
- Garnish with chopped parsley and serve hot.
Notes
- Adjust the cayenne pepper for your preferred spice level.
- Serve with warm bread for dipping or over rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes