This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
- 2 Tbs. olive oil
- 1 small onion, chopped (1 cup)
- 12 pitted green Greek olives, quartered
- 1 1/2 tsp. sweet paprika
- 1 1/2 tsp. ground cumin
- 1/4 tsp. dried red pepper flakes
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 1/4 cups thick crushed tomatoes
- 3 cloves garlic, minced (1 Tbs.)
- 1/3 cup chopped cilantro, divided
- 4 large eggs
1 Pour oil into medium non-stick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.
2 Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.
- Calories: 217
- Carbohydrate Content: 15 g
- Cholesterol Content: 186 mg
- Fat Content: 14 g
- Fiber Content: 5 g
- Protein Content: 9 g
- Saturated Fat Content: 3 g
- Sodium Content: 441 mg
- Sugar Content: 6 g