Made with AI
Eggplant and Egg Shakshuka
35 min 144 kcal per serving Medium
Ingredients
4 Servings
- eggplants2 medium
- eggs4 large
- olive oil1 tablespoon
- diced tomatoes1 can
- cumin1 teaspoon
- paprika1 teaspoon
- saltto taste
- pepperto taste
- parsley1 tablespoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 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
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
Add the diced tomatoes, cumin, and paprika to the skillet. Stir well to combine and let the mixture simmer for about 5 minutes.
- 5
Season the mixture with salt and pepper to taste.
- 6
Make four small wells in the tomato and eggplant mixture and crack an egg into each well.
- 7
Transfer the skillet to the preheated oven and bake until the eggs are set to your liking, about 8-10 minutes.
- 8
Remove from the oven and sprinkle with chopped parsley before serving.
- 9
