Shakshuka is a Middle Eastern dish that is what we would call .tomato stew with eggs. This is one of those dishes that is perfect for sharing and is best devoured with a big crusty baguette!
2 medium sized eggplants, sliced into 1/2 inch thick rounds
Harissa olive oil for brushing and for frying pan
3 cloves of garlic, crushed
1/3 cup cilantro, chopped
1 tbsp. paprika
3/4 tsp. cumin
1 red chili, finely chopped
1 small onion, finely chopped
4 large tomatoes, chopped
400g tomatoes in puree
2 tbsp. lime juice
1 tbsp. Pepper & Honey Balsamic
Feta or Goat's cheese for topping
Preheat Oven to 350F.
Brush each side of the eggplant rounds with the Harissa oil and place on a lined baking sheet. Bake in the oven 15 minutes each side.
Combine the garlic, cilantro, cumin, chili in a medium sized bowl. When the eggplant is done chop into smaller quarters. Add eggplant into the bowl and toss until well combined.
Add the chopped onion to a frying pan and saute in olive oil for 3-4 minutes over medium low.
Add all of the tomatoes and stir on low. Add the eggplant mixture and combine. Bring to a simmer. Add the balsamic and lemon juice.
Form small wells in the mixture and crack in as many eggs as you would like. Sprinkle with the feta or goat's cheese and cover. Cook for 5-8 minutes or until the eggs are to your preferred doneness.
Serve with crusty baguette or pita's