Looking for a hearty and flavorful breakfast or brunch recipe that's perfect for any day of the week? Look no further than eggplant shakshuka!
This classic Middle Eastern dish features the addition of tender delicious eggplant and instead of plain tomato sauce and lots of spices, we took a shortcut by using matbucha. Matbucha is a tomato and pepper spread that you can make yourself or buy prepared. Once you have the matbucha you can make a quick and flavorful shakshuka in no time.
It's a one-pan wonder that's easy to make and guaranteed to impress. Whether you're looking for a healthy and filling breakfast or a satisfying weekend brunch, this eggplant shakshuka is sure to become a new favorite in your recipe collection.
Learn more about the origins of shakshuka here.
Ingredients
- 2 tablespoons olive oil
- 1 large eggplant cubed
- 2 cups matbucha
- 1/2-1 cup water
- 4 eggs
- 2 pita breads
Nutritional Facts
Instructions
- . Heat oil in a saute pan over medium high heat. Saute eggplant until golden brown and a little crispy.
- Pour in matbucha and water. Let simmer for a few minutes.
- Using the back of a spoon make 4 wells in the sauce. Pour an egg in each well. Cover the pan and cook until they are nearly fully cooked, they will continue to cook with the heat off and if you like them runny, turn it off earlier.
- Sprinkle with parsley and serve with warm pita bread.
