Veggie-Packed Shakshuka
with eggplant and poblano peppers
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.
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Proteins
Cuisines
Ingredients
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
- Garlic / Onions / Jalapenos / Eggplant / Poblanos / Parsley - Prep as directed. (Can be done up to 3 days ahead of time)
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Make
- 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.
- Add in diced tomatoes and crushed tomatoes with cumin, paprika, chili powder, and salt. Mix everything through. Saute for ~4 minutes.
- Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
- 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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