By Diana Cecilia Sanchez velazquez
Preheat your oven to 400°F (200°C).
Cut the eggplants into cubes and toss them in 1 tablespoon of olive oil, salt, and pepper. Spread the eggplant cubes on a baking sheet lined with parchment paper.
Roast the eggplant in the preheated oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through.
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced bell peppers, ground cumin, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
Add the crushed tomatoes to the skillet, season with salt and pepper, and stir well. Let it simmer for about 10 minutes, allowing the flavors to meld together.
Once the eggplant is done roasting, remove it from the oven and add the roasted eggplant to the tomato mixture in the skillet. Stir to combine.
Using a spoon, make four wells in the tomato and eggplant mixture. Crack two eggs into each well.
Cover the skillet with a lid and let it cook on low heat for about 8-10 minutes, or until the eggs are cooked to your liking (the whites should be set, but the yolks can still be runny).
Remove the skillet from heat and garnish with freshly chopped parsley or cilantro. Adjust seasoning with additional salt and pepper if needed.
Serve the Shakshuka hot, straight from the skillet. Enjoy!
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By Diana Cecilia Sanchez velazquez
This Middle-Eastern Paleo Breakfast Brunch Vegetarian recipe is ready in 45 minutes and features large eggs, medium eggplants, crushed tomatoes and other delicious ingredients. Contains 310 calories total.
Preheat your oven to 400°F (200°C).
Cut the eggplants into cubes and toss them in 1 tablespoon of olive oil, salt, and pepper. Spread the eggplant cubes on a baking sheet lined with parchment paper.
Roast the eggplant in the preheated oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through.
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced bell peppers, ground cumin, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
Add the crushed tomatoes to the skillet, season with salt and pepper, and stir well. Let it simmer for about 10 minutes, allowing the flavors to meld together.
Once the eggplant is done roasting, remove it from the oven and add the roasted eggplant to the tomato mixture in the skillet. Stir to combine.
Using a spoon, make four wells in the tomato and eggplant mixture. Crack two eggs into each well.
Cover the skillet with a lid and let it cook on low heat for about 8-10 minutes, or until the eggs are cooked to your liking (the whites should be set, but the yolks can still be runny).
Remove the skillet from heat and garnish with freshly chopped parsley or cilantro. Adjust seasoning with additional salt and pepper if needed.
Serve the Shakshuka hot, straight from the skillet. Enjoy!
Calories per Serving: 310
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