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Amazing 30-Min Eggplant and Feta Shakshuka

Eggplant and Feta Shakshuka
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Enjoy this warm and satisfying Eggplant and Feta Shakshuka. It transforms simple ingredients into a comforting vegetarian meal perfect for any time of day.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large eggplant, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • Salt and black pepper to taste
  • 4 ounces feta cheese, crumbled
  • Fresh parsley or cilantro, chopped (for garnish)
  • 4 large eggs

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until softened, about 8 minutes.
  2. Add the onion to the skillet and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and water. Season with salt and pepper. Bring the sauce to a simmer.
  5. Reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
  6. Use a spoon to create four small wells in the tomato sauce. Gently crack one egg into each well.
  7. Sprinkle the crumbled feta cheese over the sauce and around the eggs.
  8. Cover the skillet again and cook for 5 to 8 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  9. Garnish with fresh parsley or cilantro before serving.

Notes

  • You can use canned diced tomatoes if you prefer a chunkier sauce.
  • If you like a richer tomato flavor, use less water.
  • Serve this shakshuka with crusty bread for dipping.

Nutrition

Find it online: https://flavorvista.com/eggplant-and-feta-shakshuka-recipe/