Friday, August 21, 2015

Vegetarian Eggplant Shakshuka

Shakshuka is a wonderful way to use up vegetables and eggs. A nice quick, easy, delicious, dinner. This is so great. It's seasoned so nicely. Not too spicy. I made extra vegetables and reheated them the next day (eggs do not reheat well). I had it with some naan and a little sprinkle of feta. I loved it and plan to make it again.

From the farm: onion, peppers, eggplant, eggs.
From my garden: jalapeno, parsley.

eggplant

Vegetarian Eggplant Shakshuka
Typical Domestic Babe

3 tbsp extra virgin olive oil
1/2 yellow onion cut into 1" strips
1 red or green bell pepper, cut into 2" strips
2 garlic cloves, minced
1 small eggplant (or about 2 1/2 cups), cut into 2 inch strips
1 small jalapeno, diced
1 can whole peeled tomatoes (32 oz)
2 tbsp tomato paste
1/2 tsp paprika
1 tsp cumin
salt & fresh ground black pepper
3 eggs (3 to 4)
Italian flat leaf parsley, chopped for garnish (about 2 tbsp)
Crusty bread or pita if desired

In a large skillet, heat olive oil over medium heat. Add onion & garlic and saute until it begins to soften & becomes fragrant. Next, add in eggplant, bell pepper & jalapeno and saute until soft (about 7-10 minutes).

Carefully add the canned tomatoes, and the tomato paste to the pan. Stir to combine, gently breaking open the tomatoes with the back of your spoon.

Stir in paprika, cumin, salt & pepper {to taste} and allow the mixture to simmer down and thicken, about 20 minutes.

Once the sauce has thickened, reduce heat to medium low & crack the eggs one at a time directly over your tomato mixture. Make sure to space your eggs out evenly in the pan. Cover with a lid, and allow your eggs to cook in the sauce. Since I like my eggs cooked a little more "over medium", I allow my eggs to cook for around 10 minutes.

Remove from heat, garnish with parsley, and serve with a side of bread or pita.

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