Name: Eggplant Shakshuka (North African-Style Egg Dish) with Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans diced tomatoes; 12 eggs; 3 eggplants; 6 cloves garlic; 1 ½ medium yellow onions; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; paprika; salt

Eggplant Shakshuka (North African-Style Egg Dish) with FetaEggplant Shakshuka (North African-Style Egg Dish) with Feta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans diced tomatoes

12 eggs

3 eggplants

6 cloves garlic

1 ½ medium yellow onions

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard the ends of the eggplants; large dice the eggplants into 2-cm cubes. Transfer to a bowl.

Preheat a sauté pan over medium heat.

While the pan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces.

Once the pan is hot, add olive oil and swirl to coat the bottom.

Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.

While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Add the minced garlic, paprika, cumin, and cayenne pepper to the pan; cook, stirring, until fragrant, 15 to 30 seconds.

Add the eggplant to the pan and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes.

Add the tomatoes to the pan and stir to combine; simmer for 5 to 6 minutes.

While the tomatoes simmer, using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.

Stir about ¾ of the cilantro into the tomato mixture (save the rest for garnishing); stir to combine.

Break the eggs into the saucepan.

Season the eggs with salt and pepper.

Reduce the heat to low and cover the pan; cook until the egg whites are set and the yolks are still runny, 5 to 7 minutes.

Place the feta in a small bowl.

Uncover the pan and garnish the shakshuka with feta and the remaining cilantro.

To serve, divide the shakshuka between plates. Enjoy!

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