Upgrade Your Shakshuka Game with a Smokey Eggplant Recipe
Looking for ways to take your Shakshuka to the next level? Look no further! This delicious recipe combines the rich flavors of a traditional Shakshuka with the irresistible smokiness of eggplant. The result is a truly delectable dish that will wow your taste buds. Made with the biggest eggplant you've ever seen, this recipe is guaranteed to impress. From the first bite to the last, you'll be captivated by the harmonious blend of flavors. Don't miss out on this incredible culinary experience - try this Smokey Eggplant Shakshuka recipe today!
Ingredients:
- Eggplant
- Tomatoes
- Bell peppers
- Onions
- Garlic
- Olive oil
- Cumin
- Paprika
- Cayenne pepper
- Salt
- Pepper
- Fresh parsley
- Eggs
Cooking steps:
- Begin by charring the eggplant over an open flame until the skin is blackened and the flesh is soft and smoky.
- Once the eggplant has cooled, scoop out the flesh and set it aside.
- In a pan, heat olive oil and sauté onions, garlic, and bell peppers until they are soft and fragrant.
- Add cumin, paprika, cayenne pepper, salt, and pepper to the pan and stir well to combine the spices with the vegetables.
- Pour in the canned tomatoes and their juice, and stir in the charred eggplant flesh.
- Allow the mixture to simmer for about 10 minutes, until the flavors meld together.
- Create small wells in the sauce and crack an egg into each well.
- Cover the pan and let the eggs poach in the sauce until the whites are set but the yolks are still runny.
- Garnish with freshly chopped parsley and serve hot.
- Enjoy this Smokey Eggplant Shakshuka with your favorite bread or pita for a satisfying and flavorful meal.