Скачать или смотреть Eggplant Shakshuka

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This eggplant shakshuka is the ultimate comfort meal—perfect for breakfast, brunch, or even a cozy lunch or dinner. Rich and hearty, it’s best enjoyed with crispy bread for dipping and a warm, sweet cup of tea.

—Ingredients—

1/2 cup olive oil
1 large eggplant (peel and dice)
3 tomatoes
1 long hot pepper
1 onion
1 clove garlic
1 teaspoon vegeta or chicken bouillon
1/8 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
5 eggs
A sprinkle of salt for the eggs
Parsley for garnish
Crispy bread for dipping

1. Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook until it softens and turns golden, about 8–10 minutes. Stir occasionally so it cooks evenly.
2. Stir in the onion, hot pepper, and garlic. Sauté until fragrant and the onion becomes translucent, about 3–4 minutes.
3. Mix in the chopped tomatoes, vegeta (or bouillon), cumin, salt, and black pepper. Cover and Let the mixture simmer until the tomatoes break down, about 5-6 minutes.
4. Make 5 small spaces in the sauce with a spoon. Crack an egg into each well and sprinkle lightly with salt.
5. Cover the pan and cook until the egg whites are set but yolks remain runny, about 5–7 minutes. For firmer yolks, cook longer.
6. Garnish with fresh parsley. Serve hot with crispy bread for dipping and a sweet cup of tea and enjoy!!