Homemade Shakshuka with Eggplant & Feta

Shakshuka is one of my favorite dishes. It’s really easy to make and is an automatic crowd-pleaser. See below to see how I make mine.

Ingredients:

• 6 eggs

• 1 large onion, diced

• 3 cloves garlic, minced

• ¼ cup chopped peppers

• 1 cup eggplant, cubed (1” cubes)

• Large can of crushed tomatoes

• 1/4 cup feta

• spices: ½ tsp cumin, 1 tsp paprika, Pinch of cayenne pepper, salt and pepper to taste

• 3 tbsp extra virgin olive oil

• 2 tbsp chopped cilantro

Directions:

1. Heat oven to 375.

2. In a large pan heat olive oil, add onions, peppers, eggplant, and garlic. Cook on medium-low heat until veggies are very soft, stirring occasionally, about 20 minutes

3. Add cumin, cayenne, and paprika to the veggies, cook for another couple minutes.

4. Pour in canned tomatoes, add salt and pepper to taste (about 1 tsp each), add more if you like

5. Gently crack eggs over cooked tomato mixture. I like to make little “craters” in the tomatoes with a spoon so the eggs are more contained. Sprinkle feta over the top.

6. Transfer the whole pan to the oven and bake for about 7-10 minutes. Sprinkle with cilantro.