Shakshuka
with Mediterranean Platter of fresh veggies and baba ganoush
Every time we feature this classic baked Mediterranean egg dish, it gets declared a favorite of vegetarians and carnivores alike. Served with a Mediterranean platter of veggies and baba ganoush (smoky eggplant dip), there's a little something for everyone to enjoy in this meal.
Ingredients
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Garlic - 3 cloves , chopped
- Onions, medium - 1 , diced
- Jalapenos (opt) - 3 , seeds removed and diced (sub green bell pepper)
- Eggplant - 8 oz , diced
- Bell peppers, any color - 1 , sliced
- Cucumbers - 1/2 lb , sliced into sticks
- Basil leaves - 1/4 cup , chiffonade
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (28 oz / 794 g can) - 1 can
- Eggs - 4
- Baby carrots - 6 oz
- Baba ganoush, store-bought - 8 oz
Prep
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Make spice mix - Combine cumin, paprika, chili powder and salt. (Can be done up to 5 days ahead)
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Garlic / Onions / Jalapenos / Eggplant - Prep as directed. Combine onions, jalapenos and eggplant. Store garlic separately. (Can be done up to 3 days ahead of time)
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Peppers / Cucumbers (use this video as a guide, but make thicker for dipping) - Prep as directed and combine. (Can be done up to 3 days ahead)
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Basil - Chiffonade basil.
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Make
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Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add oil to pan and then onions, jalapenos and eggplants with some salt. Saute for ~6 minutes, until softened. Add garlic and saute for 1 minute more.
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Add in diced tomatoes (including liquid) with spice mix. Saute for ~4 minutes to let flavors come together.
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Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
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While eggs cook, arrange Mediterranean platter with baby carrots, peppers, cucumbers and baba ganoush.
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Serve shakshuka with basil on top (since it can be a bit of a runny dish, it's best enjoyed in a bowl). Enjoy Mediterranean platter on the side.
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