Tender chunks of eggplant get a spicy kick from harissa, the signature chile-garlic sauce of North Africa. When the vegetables are cooked, eggs are cracked onto the surface of the stew and baked until just set for a dramatic presentation.
- 3 medium eggplant, cubed (12 cups)
- 3 medium bell peppers, thinly sliced (3 cups)
- 4 tomatoes, chopped (2 cups)
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1/4 cup olive oil
- 2 Tbs. ras el hanout
- 1 cup low-sodium vegetable broth
- 1 Tbs. harissa, plus more for garnish, optional
- 6 large eggs
- 1/2 cup coarsely chopped fresh parsley, for garnish
- 1/4 cup toasted pine nuts, for garnish
- 6 lemon wedges, for garnish
1. Combine eggplant, bell peppers, tomatoes, onion, and garlic in 3.5-qt. tagine or Dutch oven. Add oil and ras el hanout, and season with salt, if desired. Pour in broth.
2. Place in cold oven, adjust heat to 300°F, and cook 2 1/2 hours, stirring gently every 45 minutes. Stir in harissa, and season with salt and pepper, if desired.
3. Form six shallow wells among vegetables, and break 1 egg into each well. Season with salt, if desired. Return to oven, and bake, uncovered, 10 minutes, or until egg whites are set.
4. Serve, allowing guests to garnish as desired with parsley, pine nuts, lemon wedges, and more harissa (if using).
- Calories: 299
- Carbohydrate Content: 26 g
- Cholesterol Content: 186 mg
- Fat Content: 19 g
- Fiber Content: 8 g
- Protein Content: 10 g
- Saturated Fat Content: 3 g
- Sodium Content: 508 mg
- Sugar Content: 11 g