Plum Tomato and Eggplant Shakshuka

Name: Plum Tomato and Eggplant Shakshuka
Prep time: 25 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2 eggplants (about 2 lbs.), trimmed and sliced into 3/4"-thick rounds; 3 1/2 tbsp. olive oil; Kosher salt and black pepper; 1/4 c. Chopped mint; 1 white onion, coarsely chopped; 3 cloves garlic, sliced; 2 tsp. Hot paprika; 1 tsp. ground cumin; 1/4 tsp. crushed red pepper; 5 ripe tomatoes (about 13/4 lb.), chopped, juices reserved; 1/2 c. tomato puree; 4 large eggs; 2 oz. (1/2 c.) feta cheese, crumbled; 2 whole wheat pitas, toasted and halved (optional)

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

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Pernille Loof

Yields:

4 serving(s)

Active Time:

25 mins

Total Time:

1 hr 25 mins

You're going to want to get extra pita for dipping into this eggy goodness.

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Ingredients

2 eggplants (about 2 lbs.), trimmed and sliced into 3/4"-thick rounds
3 1/2 Tbsp. olive oil
Kosher salt and black pepper
1/4 cup Chopped mint
1 white onion, coarsely chopped
3 cloves garlic, sliced
2 tsp. Hot paprika
1 tsp. ground cumin
1/4 tsp. crushed red pepper
5 ripe tomatoes (about 13/4 lb.), chopped, juices reserved
1/2 cup tomato puree
4 large eggs
2 oz. (1/2 c.) feta cheese, crumbled
2 whole wheat pitas, toasted and halved (optional)

Directions

1. Step 1Heat oven to 375°F. On rimmed baking sheet, brush eggplant with 1 1/2 tablespoon oil. Season with 1/4 teaspoon salt. Roast until soft and golden, turning over once halfway, about 25 minutes. Coarsely chop; toss with 2 tablespoons mint.
2. Step 2Reset oven temperature to 425°F. In large ovenproof skillet, heat 2 tablespoons oil on medium. Add onion and garlic; cook, stirring, until beginning to brown on edges, about 8 minute.
3. Step 3Stir in paprika, cumin and red pepper. Cook, stirring, 1 minute. Add tomatoes, their juices and the puree; cook until tomatoes break down, stirring occasionally, about 15 minutes. Add eggplant; cook 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Step 4Remove from heat. With spoon, create 4 indentations in sauce; crack in eggs. Transfer pan to oven. Cook until whites are set but yolks are still runny, 5 to 7 minutes. Top with feta and remaining mint. Serve with pita, if desired.