Spicy Eggplant Shakshuka Recipe (VIDEO)

Name: Spicy Eggplant Shakshuka Recipe (VIDEO)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings as a main course
Ingredients: 4 Tbsp olive oil; 1 medium zucchini; 1/2 large eggplant; 1 medium yellow onion; 1/2 bell pepper; 14.5 oz can diced tomatoes; 8 oz tomato sauce; 1/2 cup chicken broth; 2 large garlic cloves; 2 tsp TABASCO® Sauce; 1 tsp sea salt; 1/2 tsp black pepper; 6 large eggs; 1 cup fresh baby spinach leaves

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings as a main course
Calories
198 kcal
Course
Breakfast, Brunch
Cuisine
Israeli

Spicy Eggplant Shakshuka Recipe (VIDEO)

Colin Brown

Report

This Eggplant Shakshuka is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato-based sauce, crowned with egg and fresh spinach. Serve with soft French bread or a baguette.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

4 Tbsp olive oil
1 medium zucchini diced into 1/2" cubes (1 1/2 cups)
1/2 large eggplant diced into 1/2" cubes (4 cups)
1 medium yellow onion finely diced
1/2 bell pepper red, yellow or orange, seeded and diced into 1/2" cubes
14.5 oz can diced tomatoes
8 oz tomato sauce
1/2 cup chicken broth or vegetable broth
2 large garlic cloves pressed
2 tsp TABASCO® Sauce
1 tsp sea salt
1/2 tsp black pepper divided
6 large eggs
1 cup fresh baby spinach leaves

Add to Shopping List

Instructions

In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.
Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.
Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.

Nutrition Information

Show Details

Calories 198kcal (10%) Carbs 11g Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 163mg (54%) Sodium 802mg (33%) Potassium 579mg (17%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1335IU (27%) Vitamin C 32.6mg (36%) Calcium 70mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6servings as a main course

Amount Per Serving

Calories 198 kcal

% Daily Value*

Calories	198kcal	10%
Carbs	11g
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Cholesterol	163mg	54%
Sodium	802mg	33%
Potassium	579mg	12%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1335IU	27%
Vitamin C	32.6mg	36%
Calcium	70mg	7%
Iron	2.3mg	13%