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Shakshuka with Eggplant, Olives and Feta
Shakshuka is a North African dish with vegetables and eggs cooked in a tomato sauce.
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Brunch, Dinner
Cuisine
African, Israeli, Middle Eastern
Servings
4
people
Ingredients
2
tbsp
extra-virgin olive oil
2
cloves
garlic
minced
1
medium
onion
chopped
1
medium
eggplant
cut into strips
5
ounces
mushrooms
sliced
12
green olives
pitted
1
tea
cumin
ground
1
tea
paprika
sweet
1/2
tea
cayenne pepper
3/4
cup
water
1 1/4
cup
tomatoes
chopped
1
ounce
Feta
crumbled
4
large
eggs
1
tablespoon
basil
chopped
Instructions
Heat oil in a cast-iron pan until very hot and smoking
Add oil, onion, garlic, eggplant, mushrooms, and green olives to fry. Add paprika, cayenne, cumin
Add tomatoes and water to the pan
Cover and cook another 10 minutes.
Season well with salt and pepper
Add Feta and stir
Make 4 hollows to place eggs in in the vegetable mixture while in the frying pan
Break an egg into each hollow in the pan.
Cover and simmer for 5 minutes.
Remove from heat. Let stand keeping covered, until the egg whites are set
Before serving sprinkle with basil