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Mediterranean Shakshuka

This Mediterranean shakshuka is the perfect way to start your day. Packed with vegetables and spice, it will wake you up in the morning and give you an excellent foundation for your day. In my head I've been calling this one "shakshuka meets puttanesca" and trust me when I say the combination is sublime! Warm tomatoes and bell peppers meets capers, olives, and anchovy paste. And the star of the show? The soft luscious eggplant.
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Servings: 5 servings
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 eggplant chopped into bite size pieces
  • 2 red bell peppers diced
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/4 cup kalamata olives
  • 1 Tbsp capers drained and rinsed
  • 2 Tbsps tomato paste
  • 1 tsp anchovy paste
  • 2 Tbsps harissa
  • 28 oz diced tomatoes drained
  • 8 oz tomato sauce
  • 5 large eggs

Method
 

  1. Heat oven to 350°
  2. In a large oven safe pan, over medium heat, add oil, onion, and garlic. Cook until onions are translucent, and garlic is fragrant, 2 - 3 minutes.
  3. Add eggplant, red peppers, smoked paprika, and oregano. Cook until eggplant is soft, about 13 - 15 minutes, stirring occasionally.
  4. Add olives, capers, and tomato paste, cook an additional 2 minutes.
  5. Add anchovy paste and harissa, stir to combine, and cook another 2 minutes.
  6. Add diced tomatoes, and sauce, lower heat and cook 5 minutes.
  7. Using a large ladle, create five wells in the thick sauce, making sure you are seeing the pan at the bottom. Drop an egg into each well. Transfer pan to oven and cook 15 minutes.
  8. Serve with dill, and pita bread or toast.