Eggplant Shakshuka
This shakshuka combines meltingly tender eggplant, simmered tomatoes, and eggs with runny yolks in a North African-inspired dish.
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Servings: 2 servings
Ingredients
- 2 eggs
- 1 eggplant
- 1 red onion moderate in carbohydrates
- 3 to 4 tomatoes
- 5 cloves garlic
- 2 tablespoons harissa spice blend cumin, coriander, paprika, chili flakes, pinch of cinnamon
- avocado oil, mild olive oil, or high-oleic sunflower oil for cooking
- generous pinch salt Himalayan pink salt or Celtic sea salt
Procédé
- Wash and cut the eggplant into pieces. Sauté the eggplant pieces over fairly high heat, making sure they do not burn. Add a little oil from time to time.1 eggplant, avocado oil, mild olive oil, or high-oleic sunflower oil
- Chop or coarsely grate the garlic. Do not make the pieces too small: the cooking is done over fairly high heat, and crushed garlic can burn more quickly. Slice the onion into half-moons. Add both to the eggplant. Add a little more oil if needed.5 cloves garlic, 1 red onion
- Once the onion and garlic have been sautéed (with lightly golden edges), add a little water if needed.
- Meanwhile, cut the tomatoes into pieces. Add them to the pan. Let the tomatoes simmer with the other ingredients for a few minutes until everything is tender.3 to 4 tomatoes, 2 tablespoons harissa spice blend
- Stir well a few more times, make two wells, and crack the eggs into them. Lower the heat and cook the eggs until the whites are set but the yolks are still runny. With a lid, this takes 6 to 8 minutes. A white film will form over the yolks. To keep the yolks bright yellow, allow about 12 minutes. Finish with a sprinkle of salt to taste.2 eggs, generous pinch salt
Notes
Equipment: skillet (with lid) + spatula, bowl, small knife, garlic press.
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