This oven roasted eggplant shakshuka recipe is for lovers of eggs cooked together with red tomato sauce. The aubergines are baked in the oven until golden and then added to the sauce spiced with cumin and paprika. In this recipe the egg yolk remain creamy and soft. Easy dish with eggs perfect to be served with bruschetta or fresh sourdough bread.
Rich and creamy oven roasted eggplant shakshuka. Easy egg dish cooked with tomato sauce and spices.
Course eggs
Cuisine gluten free, lactose free, vegetarian
Keyword brunch, cumin, eggplant, hot vegetarian dish, one pot, recipe with eggs, smoked paprika
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 2persons
Calories 123kcal
Ingredients
Roasted eggplants
800gof eggplants
a few tablespoons of olive oil
The tomato sauce
1small onion or a few spring onions
1tablespoonof olive oil
1cloveof garlic
1stick of celery
1/4cup of white wine
1/2teaspoon of cumin powder
1/2teaspoon of sweet paprika
1teaspoonof sugar
700mlof tomato sauce
salt and pepper to taste
4large eggs
chopped parsley
Instructions
Instructions oven roasted eggplant shakshuka
Cut the eggplants into cubes. Sprinkle them with about two tablespoons of salt, stir and leave to drain over a large colander for at least 30 minutes. After this time, rinse under cold water and dry thoroughly with kitchen paper. Sprinkle with 2 – 3 tablespoons of extra virgin olive oil and mix well to cover them completely. Place on a baking sheet covered with baking paper and bake in a static oven at 200 – 220 ° C for 30 – 40 minutes or until golden brown.
In a large pan heat a tablespoon of oil. Add sliced celery stalk and onion and cook over low heat until the onion becomes translucent for about 5 minutes. Add minced garlic and cook for another minute.
At this point add sugar, cumin and paprika and then cook, stirring for another minute. Raise the heat and deglaze the pan by adding a quarter of a cup of white wine.
At this point add the aubergine and finally the tomato sauce.
Stir, cover with the lid and cook over low heat for 20 – 30 minutes. Taste the sauce while cooking and adjust with salt and pepper.
With a spoon, create 4 holes equally spaced from each other within the sauce. In each hole, very gently break an egg without breaking the yolk. Cover with the lid and cook over medium heat until the white is compact and the yolk still liquid.
Notes
30 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.