Description
Shakshuka in its most basic form is just a dish of tomatoes, chili peppers, and onions where eggs are poached on top of it prior to serving.
Ingredients
- 3–4 eggs
- 1 medium sized eggplant
- 1/2 cup bacon scraps
- 1 can chopped tomatoes
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp chili flakes
- 1 tsp sugar
- 2 tbsp tomato paste
- 1/2 cup water
- juice from ½ a lemon
- 1 large white onion, finely chopped
- 4 cloves garlic, minced
- sea salt
- olive oil
- chopped parsley, to garnish
Instructions
- In a charcoal grill, cook your eggplant until soft and lightly charred on all sides. Once cooked, chop the eggplants into smaller cubes. Set aside.
- Prepare a large pan, heat olive oil add the bacon scraps and cook until golden brown. Remove the bacon then set aside.
- Using the same pan sauté garlic and onions.
- Add the eggplants, chopped tomatoes, water, tomato paste, paprika, cumin, chili flakes and the bacon that was set aside. Bring to a boil then simmer in low heat for 10 minutes.
- Make 4 wells and crack an egg on each top of the well. Continue to cook in low heat covered for 5-8 until eggs are cooked but still runny.
- Season with salt, squeeze lemon juice on top, garnish it with parsley and drizzle of olive oil. Remove from heat then serve while hot.
Bacon and eggplant! That’s a proper way to upgrade your shakshuka!
What a nice dish! I don’t think I’d miss the meat at all — eggplant has such tremendous flavor. But the bacon IS a nice touch!
Love Shakshuka but never had an eggplant version. You had a great idea to roast them and add bacon scraps. Looks scrumptious!
★★★★★
Delicious looking eggplant dish! Lots of flavors and love the egg on top.
★★★★★
So my type of dish… and so appetizing. Great pics, Raymund! So pinning this!
★★★★★