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Shakshuka with eggplant (typical of Israel)

By Ana Mores


12 in Saladmaster Titanium skillet


  • 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


  • 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


  • 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