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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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch, Dinner
Cuisine: African, Israeli, Middle Eastern
Ingredients Method

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

Method
 

  1. Heat oil in a cast-iron pan until very hot and smoking
  2. Add oil, onion, garlic, eggplant, mushrooms, and green olives to fry.  Add paprika, cayenne, cumin
  3. Add tomatoes and water to the pan
  4. Cover and cook another 10 minutes.
  5. Season well with salt and pepper
  6. Add Feta and stir
  7. Make 4 hollows to place eggs in in the vegetable mixture while in the frying pan
  8. Break an egg into each hollow in the pan.
  9. Cover and simmer for 5 minutes.
  10. Remove from heat. Let stand keeping covered, until the egg whites are set
  11. Before serving sprinkle with basil