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Veggie-Packed Shakshuka
with eggplant and poblano peppers

Active: 35 min Total: 35 min
Our classic baked Mediterranean egg dish was originally featured the week of 10/27/14 and has been a favorite by vegetarians and carnivores. This week, we're bulking it up with even more veggies by including eggplant and poblanos, but feel free to swap in other veggies.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Veggie-Packed Shakshuka:
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Jalapenos - 3 , seeds removed and diced ((sub 1 green pepper))
  • Eggplant, small - 1 , diced
  • Poblano peppers - 2 , diced ((sub 2 Anaheim chili peppers or 1 red pepper))
  • Parsley - 1/4 bunch , chopped
  • Cooking oil - 1 1/2 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Eggs - 6

Prep

  1. Garlic / Onions / Jalapenos / Eggplant / Poblanos / Parsley - Prep as directed. (Can be done up to 3 days ahead of time)

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Make

  1. Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add cooking oil to pan and then garlic, onions, jalapenos, eggplant, and poblanos to heated oil with a dash of salt. Saute for ~6 minutes, until softened.
  2. Add in diced tomatoes and crushed tomatoes with cumin, paprika, chili powder, and salt. Mix everything through. Saute for ~4 minutes.
  3. Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
  4. Enjoy shakshuka fresh off the stove garnished with chopped parsley! Since this can a bit of a runny dish, it’s better enjoyed served in a bowl than a plate.

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