Eggplant Shakshuka

Who doesn't love breakfast for dinner? We had one eggplant on hand. It's not gonna make it another day. We had to take action. The result: delicious.


A few reasons to consider eggplant as a main ingredient at the beginning of your quarantine routine:


  • It's a great source of vitamins, minerals, and fiber, that you'll probably not get from any canned goods you'll rely on towards the end of your quarantine

  • It can help reduce cholesterol, which also is prevalent in a lot of canned and boxed goods

  • It helps with brain health, and we could all use helps with keeping our brains healthy in these trying times


What I changed: used a whole jalapeno and I didn't scramble the eggs.


I also used half as much onion because we are down to only two onions and are trying not to go back to the grocery store until next Thursday. We'll see how well onion powder does as a substitute, I guess...


Source: At the Immigrant's Table | Serves: 2-4 | Time : ~ 1 hr


Ingredients

1/2 large onion, finely chopped

1 medium #eggplant, diced into 1/2 in cubes

4 tbsp EVO, divided

1 14-oz can diced #tomatoes

3 cloves of garlic, minced

1 tsp of salt

1 tbsp paprika

1/2 tbsp cumin

1 #jalapeno, finely chopped

1/2 tsp sugar

1/2 tbsp lemon Juice

Lightly dried parsley, to taste

2-4 eggs

Greek yogurt, to serve (if you want)

Toast, to serve (you're gonna want it to sop up the sauce)



Instructions

Heat a large skillet to medium heat. When pan is hot, add 1 tbsp EVO, and onion. Saute onion on medium heat for five minutes, then lower heat to medium-low and cook for another five.


When onions have turned golden, add 2 tbsp oil and eggplant cubes. Let eggplant brown for a few minutes, then when the eggplant has soaked up all the oil, add another 1 tbsp of oil, and toss eggplant to coat.


Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure equal coverage, until all have colored evenly.


Add tomatoes to pan. Let tomatoes draw water on medium heat, stirring occasionally, until they all break down into a chunky sauce (this can take anywhere between 15 and 25 minutes). Add chopped garlic cloves, jalapeno and spices.


With a wooden spoon, create holes in the sauce for the eggs. Crack eggs into holes, one egg per nest. On medium heat, cover pan, and let eggs cook 8-10 minutes.


Add the lemon juice, sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste.

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