A really flavourful shakshuka made with eggplant and red pepper in a spiced tomato sauce with poached eggs, crumbled and fresh chopped herbs. A fresh minted zucchini slaw adds a bright counterpoint. Serve with homemade garlic butter naan or crusty bread. Great for brunch, lunch or dinner.
- 1 yellow onion, diced
- 1 medium sized eggplant, cut into cubes
- 1 red pepper, diced
- 3 cloves of garlic, minced or mashed
- 1 cm piece of fresh ginger, mashed
- 3–4 tbsp salted butter or ghee
- 1 can of crushed tomatoes
- 1 cup of water
- 6 eggs
- 1 tsp salt
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp curry powder
- 1/2 cup of fresh mint, basil, parsley and fresh coriander
1.5 oz / 50 grams of feta cheese, crumbled
Minted Zucchini Slaw
- 1 zucchini, cut into thin strips
1 tbsp fresh mint, chopped
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- Prepare the vegetables. Dice the onion, eggplant, and red pepper. Dice or mash the garlic and ginger.
- Heat the butter or ghee in a skillet over medium-high heat. Add onion and sweat until the onion is aromatic. Add eggplant and cook uncovered, mixing often, for about 5-10 minutes. If all of the ghee/butter is absorbed, add another tbsp or so.
- Add the pepper, aromatics, and spices. Once the eggplant has reduced and begun to brown, add the red pepper, garlic, ginger, spices and salt. Cook about another 5 minutes until the garlic and ginger are aromatic.
- Add the can of crushed tomatoes and then fill the can with water and add that as well.
- Add the fresh herbs. Roughly chop and add the fresh herbs, reserving some for garnish.
- Cook covered for 20 minutes. Mix well then cover, reduce heat to simmer and cook for about 20 minutes. This stewing process really brings out the flavours and turns the vegetables into a rich and thick sauce. During this time you can cook the naan and make the zucchini slaw.
- Crack in the eggs. After the shakshuka has cooked for 20 minutes, uncover and give it a stir then crack 6 eggs in it (evenly distributed.)
- Cook a little longer. Cover and continue to cook for about another 10 minutes, or until the eggs have set.
- Garnish and serve. Serve hot topped with crumbled feta and fresh chopped coriander, mint and parsley.
Minted Zucchini Slaw
- Cut the zucchini into thin strips. Use a mandolin, peeler or knife to cut one zucchini into thin strips.
- Massage the zucchini with oil and vinegar. Put the zucchini strips into a bowl and add the olive oil, vinegar, salt, black pepper, and ground cumin. Use your hands to mix and massage the zucchini, turning it over and gently squeezing it to loosen up the vegetable fibers and make it soft and tender.
- Top with fresh herbs. Once it’s softened, add the chopped mint, mix with a spoon (the mint sticks to your hands) and set aside until ready to serve.
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: Middle Eastern