Cut them in halves and put them in a large pot with the sugar and cinnamon. Copyright © 2020 At the Immigrant's Table || Exclusive Member of Mediavine Food. In this traditional Middle Eastern eggplant shakshuka, a thick, chunky tomato and eggplant sauce serves as a bed for perfectly-cooked eggs. Add tomatoes to pan. with Rice Pilaf. If not can I get the carb & protein count? On medium heat, cover pan (this is important! Sprinkle with the remaining mint and parsley and serve with fresh bread. It's a great idea to add eggplant. This is one of the most crowd-pleasing dishes I have ever eaten, maybe because the ingredients are so universally liked: eggs and tomatoes. love !! Without my boyfriend, and surrounded by many people whom I had just met, I felt alone and guarded. Gluten-free . Some like to top it with crumbled feta, and others prefer a green shakshuka made with green vegetables. When the yolks had barely set, I spooned mounds of thick, chunky tomato and eggplant sauce onto plates. Add diced tomatoes, water, and half of the mint and parsley. This email address is already in our database. A finely minced onion turned golden from the heat. The beauty of shakshuka is that once you make it once, you can always make it again, differently, by switching eggplants for bell peppers (just don't cook them by themselves as long), zucchini, olives, or even adding nice and salty feta cheese. Never tried anything like that. Everything comes in the exact amount you need so no more food waste, and all the packaging is recyclable». Required fields are marked *. Those are the basic ingredients of a perfect eggplant shakshuka, and the easiest way to make people think you're a god in the kitchen. A hallmark of Israeli breakfast, the tomato-based skillet packs a ton of warm spice and can be bulked out with virtually any vegetable or protein you can think of. Black Friday Offer - $75 off! The sauce can be scaled up by half to make 6-7 eggs - all you need is just a large enough pan. One last note: As you serve it directly in your pan, it will keep the temperature quite long. And as I mopped up the last of the sauce, accepting compliments on the food, I understood that there was another basic ingredient in any good eggplant shakshuka: camaraderie. Pea & broad bean shakshuka. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for … Pour eggs into holes, one egg per nest (or a bit of egg scramble per nest, if going the scrambled route). It should be very juicy, like a sauce, Now carefully break the eggs around the pan, spreading them evenly, Cook on the lowest flame for about 10 minutes, until the egg white is set but the yolk still a bit soft inside (you can vary the cook time if you prefer firmer or runnier yolks). Your email address will not be published. I made it twice last month, once for my whole family, and then again on a quiet Sunday morning for G and I. When pan is hot, add one TB of vegetable oil, and onion. The traditional or the most common version of Shakshuka is poached eggs in a flavorful tomato based sauce. Canned Tomatoes: Feel free to replace fresh tomatoes with a can of peeled tomatoes. Double the sauce, and you can easily make 10 eggs in a very large pan. Pop the lid on the saute pan and cook for five minutes, until the eggs are cooked to your liking. Slow cook on low for 8-10 hours, remove the meat from the pot and shred with two forks. It was always a huge success. Meanwhile, I created little nests in the sauce, dropping eggs one by one into their burrows. Paired with sharp cheeses, tangy yogurt, and crusty bread, eggplant shakshuka was enough to make everyone feel a little bit better, and just a bit closer to each other. Poached eggs in a tomato sauce with beautiful flavors and a handful of fresh herbs – that's Shakshuka! Sweat beads were starting to form at the nape of my neck, but I knew I still had work to do. Don't forget to sop up the sauce when you're done. I love to serve it with one of those homemade crusty bread: Such an easy recipe that is bursting with flavor and a must-try if you love the Arabic cuisine. You're almost there!You're almost there!You're almost there!You're almost there!You're almost there! Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, cook for an additional minute while stirring constantly. Cook for an additional minute while stirring constantly. It’s ideal to use up leftover tomatoes, which you wouldn’t want to use for salad anymore. Use a spoon to make three wells in the sauce and crack an egg into each well. Eggplant shakshuka is a labour of love, a slow dish that is not to be rushed; it takes time and patience, letting its smell be a clear invitation to work up an appetite. Shakshuka .