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large eggs

Eggplant Shakshuka

September 1, 2021 by Earth Dance Farm

Print Recipe
Eggplant Shakshuka
recipe found at https://www.vegetariantimes.com/recipes/eggplant-shakshuka-recipe/
Servings
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion chopped (1 cup)
  • 12 pitted green olives quartered
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp dried red pepper flakes
  • 1 medium eggplant cut into 1/2 inch cubes
  • 1 1/4 cup fresh crushed tomtoes
  • 3 cloves garlic minced
  • 1/3 cup chopped cilantro divided
  • 4 large eggs
Servings
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion chopped (1 cup)
  • 12 pitted green olives quartered
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp dried red pepper flakes
  • 1 medium eggplant cut into 1/2 inch cubes
  • 1 1/4 cup fresh crushed tomtoes
  • 3 cloves garlic minced
  • 1/3 cup chopped cilantro divided
  • 4 large eggs
Instructions
  1. 1 Pour oil into medium non-stick skillet. Add next 6 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbsp. water to thin it slightly. Season with salt and pepper, if desired.
  2. Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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