with eggs / baba ganoush
This rustic vegetarian meal with eggs poached in a rich tomato sauce always gets great reviews from our community. 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 2018.
- 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
- Lettuce, romaine - 12 leaves
- Carrots, baby - 8 oz
- Baba ganoush - 6 oz
Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
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)
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!