Ingredients with Measurements:
- 2 medium-sized eggplants, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 eggs
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special Equipment Needed:
- Large skillet or cast-iron pan with a lid
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced eggplant and red bell pepper to the skillet and cook for 5-7 minutes until the vegetables are tender.
4. Add the can of diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Stir to combine all the ingredients.
5. Cover the skillet with a lid and let the vegetables simmer for 10-15 minutes until the sauce has thickened.
6. Use a spoon to make four wells in the sauce. Crack an egg into each well.
7. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are set.
8. Remove the skillet from the oven and let it cool for a few minutes. Garnish with fresh parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 13g
Protein: 9g
Carbohydrates: 19g
Fiber: 7g
Sugar: 10g
Sodium: 330mg
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can substitute fresh tomatoes for canned tomatoes.
Variations:
- Add some crumbled feta cheese on top of the shakshouka before baking.
- Add some sliced olives to the sauce for a salty flavor.
- Add some hot sauce or chili flakes for a spicy kick.
Tips and Tricks:
- Make sure to dice the eggplant into small pieces so it cooks evenly.
- You can use a spoon to baste the eggs with the sauce while they are cooking in the oven.
- Serve the shakshouka with some crusty bread to soak up the sauce.
Storage Instructions:
Store any leftover shakshouka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the shakshouka in a skillet over medium heat until it is heated through.
Presentation Ideas:
Serve the shakshouka in the skillet it was cooked in for a rustic presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve the shakshouka with some crusty bread or pita bread.
Suggested Side Dishes:
- Israeli salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the eggs are not cooked to your liking, adjust the baking time accordingly.
Food Safety Advice:
- Make sure to cook the eggs until they are set to avoid any risk of foodborne illness.
Food History:
Shakshouka is a popular dish in North Africa and the Middle East. It is typically made with tomatoes, peppers, and onions, and is often served for breakfast.
Flavor Profiles:
This dish is savory and slightly spicy, with a rich tomato sauce and tender eggplant.
Serving Suggestions:
Serve the shakshouka hot, straight from the skillet.
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Region: Middle Eastern