So, I’ve finally made my own version of Shakshouka.
The Israeli/Arab/Mediterranean dish is one of my favorites and I always wanted to create my own since first having one on Stirling Avenue in Hollywood Florida.
My version is made with eggplant just to make it a bit more ‘meaty’. But do not worry my vegan and vegetarian friends, this is a 100% vegan and vegetarian dish.
So, without too much more banter here is my recipe:
- 1 Onion
- 1 Green Pepper
- 1 Red Pepper
- ½ of a medium eggplant
- 16oz can of diced tomatoes
- 4 eggs
- 8oz of tomato sauce
- Chopped Garlic
- 1 Tablespoon Cumin
- 1 Tablespoon Chili or other hot spice
- 1 Tablespoon Sweet Paprika
- 1 Tablespoon Pepper
- (other spices that you desire)
This is a very easy dish to make…
My time took about an hour, but yours could be less, however, start with that in mind, add about 15 minutes for vegetable prep time. It took this amount of time because I cooked the eggplant direct in the pan rather than the oven separately first.
To start, brown the (chopped) onions partially, then add the (chopped) green and red peppers.
Next, add the diced tomatoes and sauce and put in the chopped and diced eggplant, I cut my eggplant into ¼ inch pieces. You can add the spices and stir at this point. The cooking of the eggplant was the longest time for me, and I’ll put it at about 40 minutes on medium heat. Next, as the mixture gets more solid and less soupy you can make little indentations and pour in the eggs one by one, it really helps if you crack the eggs in a small bowl first, one by one, and pour it in that way. The eggs should take about 20 minutes on the same medium heat. You’ll know they are done when the whites are fully cooked.
After that – Enjoy and serve immediately.
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