Shakshuka
with eggs / baba ganoush

Name: Shakshuka
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 tsp Cumin, ground; 1/2 tsp Paprika; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Bell peppers, any color, diced; 1 Onions, medium, diced; 2 Jalapenos, seeds removed and diced (sub green bell peppers); 3 cloves Garlic, chopped; 12 oz Eggplant, cubed; 1 stalk Green onions, chopped, white and green parts separate; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced (28 oz / 794 g can); 8 Eggs; 12 leaves Lettuce, romaine; 8 oz Carrots, baby; 6 oz Baba ganoush

Active: 45 Total: 45

Original GF Paleo Vegetarian

This rustic vegetarian meal with eggs poached in a rich tomato sauce always gets great reviews from our community when we feature it on a meal plan. For a fun twist, we're serving this version alongside baba ganoush (roasted eggplant dip) with romaine lettuce leaves and carrots. This recipe was last featured in 2017.

Ingredients

Metric

Servings:

Shakshuka:

Cumin, ground - 1/2 tsp
Paprika - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Bell peppers, any color - 1 , diced
Onions, medium - 1 , diced
Jalapenos - 2 , seeds removed and diced (sub green bell peppers)
Garlic - 3 cloves , chopped
Eggplant - 12 oz , cubed
Green onions - 1 stalk , chopped, white and green parts separate
Oil, cooking - 1 Tbsp
Tomatoes, diced (28 oz / 794 g can) - 1 can
Eggs - 8

Baba Ganoush with Romaine and Baby Carrots:

Lettuce, romaine - 12 leaves
Carrots, baby - 8 oz
Baba ganoush - 6 oz

Prep

Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
Bell peppers / Onions / Jalapenos / Garlic - Prep as directed. Combine bell peppers, onions, and jalapenos. Store garlic separately. (Can be done up to 5 days ahead of time)
Eggplant / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Romaine - Separate leaves (these will be used for dipping, so the firm middle and inside leaves will hold up best). (Can be done 1 day ahead)

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Make

Heat up a large skillet or saute pan (choose one that has a lid) with oil over medium-high heat. Add bell peppers, onions, eggplant, and jalapenos with some salt. Saute for ~8 minutes, until softened. Add white parts of green onions and garlic and saute for 1 minute more.
Add diced tomatoes (including liquid) and spice mix. Saute for ~4 minutes to let flavors come together.
Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
While eggs cook, set romaine leaves, baby carrots, and baba ganoush out on a platter.
Top shakshuka with green parts of green onions and season eggs with some salt and pepper.
Serve shakshuka with baba ganoush on the side. Dip carrots and romaine leaves in baba ganoush. Enjoy!

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