Shakshuka with eggplant (typical of Israel)
By Ana Mores
Cookware:
12 in Saladmaster Titanium skillet
Ingredients:
- 1 medium eggplant, peeled and diced
- 800 g chopped tomatoes with juices (or chopped natural tomato)
- 1 medium onion, thinly sliced, or with cone 4
- 1 medium sweet red or orange pepper, thinly sliced, or cone 4
- 1 small jalapeno, remove some of the seeds, finely chopped (you can use a standard pepper)
- 6 large eggs
- 180 g feta cheese, grated
- 2 garlic cloves, grated or coned 1
- 1 teaspoon ground cumin (3 g)
- 1 teaspoon sweet paprika (2 g)
- 1 laurel
- salt and pepper to taste
Elaboration
- Put the diced eggplant in a bowl with a teaspoon of salt, reserve while preparing the remaining vegetables
- Preheat the 12 in Saladmaster Titanium Skillet over medium heat
- Add onions and sauté for 4 – 5 minutes until softened and lightly browned
- Add the red peppers, jalapenos (or pimientos del padrón), garlic and sauté for 3 minutes
- Add eggplant and sauté for 3 – 5 minutes until eggplant begins to soften, stirring vegetables during cooking
- Add cumin, paprika and bay leaf
- Mix to combine and toast spices
- Add tomatoes and juices and stir well to combine
- Reduce power to a minimum and cover with the lid of the electric grill 30 cm
- Cook at least 30 to 35 minutes, until vegetables are tender
- Remove the lid and make six holes in the sauce with the spoon to add a raw egg in each hole
- Sprinkle with crumbled feta cheese
- Cover and leave at least 5 to 7 minutes depending on how you like the eggs (more or less cooked)
- Serve hot, on a bed of lettuce, or canons, with chopped parsley or cilantro on top
Options:
- It is possible to replace eggplant with zucchini
- You can add pieces of chicken breast to the time of the vegetable to give it more consistency
- Instead of poaching the eggs in the sauce, make a separate scramble and pour a small amount into each hole