SHAKSHUKA WITH EGGPLANT AND TOMATOES
There are many versions of this Israeli specialty but my friend and colleague, Janna Gur, author of The Book of New Israeli Food, cooks this version with eggplant. (You can poach the eggs separately to keep them neat or Janna suggests just using only part of the whites).
Makes 4 to 6 servings
- 1 lb eggplant, cut into 1/2" dice
- 1/3 cup extra virgin olive oil - divided
- salt and pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 1 tsp harissa (more or less to taaste)
- 1 28oz tin plum tomatoes with juices, chopped or pureed
- 6 eggs
- 1 tbsp chopped fresh parsley or cilantro
- Toss eggplant with half the olive oil and a little salt and pepper. Spread on a baking sheet lined with parchment paper. Roast in a preheated 425F oven 20 to 25 minutes until browned and a little crispy.
- Heat remaining oil in a large deep skillet. Add onions and garlic.Â Cook garlic gently until fragrant but do not brown. Add cumin and harissa and cook one minute.Â Add tomatoes and bring to a boil. Cook sauce until thickens slightly. Add eggplant and cook a few minutes longer. Season with salt and pepper if necessary.
- Break each egg into its own ramekin. Slip eggs into tomatoes and cook until whites are opaque but yolks are still runny. (Cover pan partially if you wish â€“ eggs will cook faster.) Sprinkle with parsley.