Eggplant Shakshuka

Shakshuka is a dish found throughout North Africa, the Middle East and the Mediterranean where eggs are poached in a spicy and rich tomato sauce. It is a great brunch entrée or easy vegetarian dinner served with crusty bread to mop up the sauce. Our version adds additional vegetables and spices.

Serves 4 (2 eggs per adult, 1 for kids)    Prep time: 15 minutes     Cook time: 40 minutes

Ingredients

2 tablespoons olive oil
¾ cup onion (about ½ medium onion)
2 cloves garlic, minced
1, 15-ounce can diced tomatoes (or 2 cups fresh diced tomatoes)
1.5 cups medium diced red bell pepper diced (about 3/4 pepper)
3 cups medium diced eggplant (about ½ eggplant)
1 tablespoon + 1 teaspoon Basic Anti-inflammatory Spice Blend
1/3 cup tomato paste (about 3 ounces)
1¼ teaspoon salt
1½ cups water
½ cup roughly chopped fresh basil
6 eggs

 Procedure

  1. In a large (12-inch) sauce pan, heat the oil over medium heat.

  2. Add the onions, cook for 3 minutes. Then add garlic and sauté for another 30 seconds.

  3. Add diced tomatoes, red pepper, eggplant and spices. Continue to cook over medium heat until vegetables sizzle. Cover, and reduce to low heat. Cook for 15 minutes.

  4. Add tomato paste, water and salt and return to a simmer. Cook for another 15 minutes, covered.

  5. Stir in ⅓ cup of basil.

  6. Carefully crack the eggs on top of the sauce and cover the pot. Cook on low heat until the eggs are cooked on the outside but still have a soft yellow center, about 8-10 minutes.

  7. Serve with the remaining basil as garnish.

Baby food: This recipe makes great baby food, with less salt. Mash or puree further after cooking as needed.