Spicy Eggplant Shakshuka Recipe (VIDEO)
This Eggplant Shakshuka is loaded with zucchini, hearty eggplant and bell peppers in a spicy tomato-based sauce, crowned with egg and fresh spinach. Serve with soft French bread or a baguette.
Ingredients
- 4 Tbsp olive oil
- 1 medium zucchini, diced into 1/2" cubes (1 1/2 cups)
- 1/2 large eggplant, diced into 1/2" cubes (4 cups)
- 1 medium yellow onion, finely diced
- 1/2 bell pepper, red, yellow or orange, seeded and diced into 1/2" cubes
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- 1/2 cup chicken broth, or vegetable broth
- 2 large garlic cloves, pressed
- 2 tsp TABASCO® Sauce
- 1 tsp sea salt
- 1/2 tsp black pepper, divided
- 6 large eggs
- 1 cup fresh baby spinach leaves
Instructions
- In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.
- Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
- Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.
- Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.
Nutrition Facts
Spicy Eggplant Shakshuka Recipe (VIDEO)
Amount per Serving
Calories
198
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Cholesterol
163
mg
54
%
Sodium
802
mg
35
%
Potassium
579
mg
17
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
8
g
16
%
Vitamin A
1335
IU
27
%
Vitamin C
32.6
mg
40
%
Calcium
70
mg
7
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
