Authentic home cooking from Spain, with US measurements. 
Shakshuka with Eggplant and Feta (שקשוקה / شكشوكة)
This recipe can be called shakshuka with eggplant and feta cheese or simply poached eggs in a spicy tomato and vegetable sauce with added eggplant and feta cheese.
In any case, it is a traditional dish of Arab cuisine (apparently originating from Tunisia) and is very typical in Israel, the Middle East, Morocco, Algeria, Libya, and Egypt.
Obviously, there are many variations and similar recipes in other cuisines depending on how it's made, and it is prepared for both breakfast and dinner.
I encourage you to try this delicious Arab recipe and share your results and versions with me.
I would love to hear all your opinions about it 🤗
Shakshuka with Eggplant and Feta (שקשוקה / شكشوكة)
This recipe can be called shakshuka with eggplant and feta cheese or simply poached eggs in a spicy tomato and vegetable sauce with added eggplant and feta cheese.
In any case, it is a traditional dish of Arab cuisine (apparently originating from Tunisia) and is very typical in Israel, the Middle East, Morocco, Algeria, Libya, and Egypt.
Obviously, there are many variations and similar recipes in other cuisines depending on how it's made, and it is prepared for both breakfast and dinner.
I encourage you to try this delicious Arab recipe and share your results and versions with me.
I would love to hear all your opinions about it 🤗
Open in Cookpad AppSteps
- 1
First, prepare and cut all the ingredients.
Chop the onion, garlic cloves, and bell pepper into small cubes and the eggplant into slightly larger cubes.For the eggplant, leave the pieces in a colander with a little salt to remove bitterness.
Cut the cherry tomatoes in half. - 2
In a pot or tagine, add a splash of olive oil and sauté the bell pepper, garlic, and onion.
- 3
Next, add the eggplant and sauté a little more.
At this point, add a splash of water to help soften the eggplant.
- 4
Lower the heat and add the can of tomatoes, sugar, cherry tomatoes, bay leaf, and spices (to taste).
Mix everything and let it cook slowly until the tomato has lost most of its water.
- 5
Using a kitchen utensil, make as many wells as the number of eggs you plan to poach in the tomato sauce.
Once the eggs are placed, cover the pot to cook them.
- 6
Finally, sprinkle chopped parsley and feta cheese over the dish.
- 7
Enjoy !!
Made this recipe? Share a Cooksnap!
Let ⓙⓤⓐⓝⓕⓡⓐ know how it turned out.
Nothing says thank you like a photo!
Someone made your recipe and shared a Cooksnap!
Keywords
Similar Recipes
More Recipes
-
Graham Cracker Cheesecake Crust
-
-
Gujarati Stuffed Dal Dhokli (Dal Potli)
-
-
-
-
-
-
-
Slow Cooker Salisbury Steak Meatballs
-
-
-
-
California Farm Parma Style Cured Ham
-
-
-
-
-
-
Brinjal masala biryani (vangi Bath in kannada)
-
-
-
Soft cannoli with lemon mousse
-
Dried figs and pumpkin seed granola
