Creado con IA
Eggplant Shakshuka
40 min 222 kcal por ración Media
Ingredientes
4 Raciones
- olive oil2 tablespoons
- eggplant1 large (about 500g)
- onion1 large (about 150g)
- red bell pepper1 large (about 150g)
- garlic3 cloves
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- crushed tomatoes1 can (28 ounces / 794g)
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- eggs4 large
- fresh parsley0,25 cup (about 15g)
Preparación
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
- 3
Add the diced onion and red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are softened.
- 4
Stir in the minced garlic, ground cumin, and sweet paprika. Cook for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes, then add the salt and black pepper. Stir well to combine.
- 6
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
- 7
Make four small wells in the sauce with a spoon. Crack an egg into each well.
- 8
Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
- 9
