Time
Spice
Serves
Calories
Carbs
Fiber
Fat
Protein
Ingredients
Equipment
Preparation
A traditional breakfast in Algeria, shakshuka was brought to Israel by the sephardic Jews, and this dish was quickly incorporated into Israeli cuisine. Roasted eggplant, tomatoes, feta cheese, and harissa nestle tenderly cooked eggs.
6 eggs
1/2 cup feta cheese
1 large eggplant
1/6 bunch parsley
Time
Spice
Serves
45 Min
Mild
Two to Three
Calories
Carbs
Fiber
Fat
Protein
500
42g
26g
24g
28g
Ingredients
6 eggs 1/2 cup feta cheese1 large eggplant1/6 bunch parsley
2 garlic cloves
1 onion
1 cup tomato puree
1 tbsp harissa
1 tsp paprikaEquipment
oven safe skillet
baking sheetPreparation
Move a rack to the upper 1/3 of the oven, and set the oven to 375˚.
Cut the eggplant into 1" cubes.
Place the eggplant on a baking sheet and toss with olive oil. Roast for 15 minutes.
Note: Leave the oven on after roasting the eggplant, you'll need it to cook the eggs.
Finely dice the garlic.
Chop the onion.
Place a skillet on medium heat and add the onions and garlic. Sauté until the onions are golden brown.
Reduce the heat to medium. Add the tomatoes, 1/2 c of water, 1/4 tsp salt, paprika and harissa. Stir. Cook until the sauce thickens, approx. 7 minutes.
Add the feta cheese and roasted eggplant to the thickened sauce. Stir.
Break the eggs on top of the tomato sauce and transfer to the oven. Cook the shakuska until the eggs set, approximately 7-10 minutes.<.
Finely chop the parsley.
Serve the shakshuka directly from the oven. Sprinkle the chopped parsely on top.
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