Eggplant and Egg Shakshuka

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants into cubes and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture, then pat dry with a paper towel.

3. 3

   In a large oven-safe skillet, heat the olive oil over medium heat. Add the eggplant cubes and cook until they are golden brown and tender, about 8-10 minutes.

4. 4

   Add the diced tomatoes, cumin, and paprika to the skillet. Stir well to combine and let the mixture simmer for about 5 minutes.

5. 5

   Season the mixture with salt and pepper to taste.

6. 6

   Make four small wells in the tomato and eggplant mixture and crack an egg into each well.

7. 7

   Transfer the skillet to the preheated oven and bake until the eggs are set to your liking, about 8-10 minutes.

8. 8

   Remove from the oven and sprinkle with chopped parsley before serving.

9. 9

   Serve hot with crusty bread or pita for dipping.