Ahh shakshuka! This has to be one of my favorite breakfast foods and it’s something that I only recently discovered. Shakshuka is a traditional Israeli dish consisting (mostly) of tomatoes and eggs and oh how delicious it is! In an effort to incorporate more vegetables, I added in some of my left over marinated eggplant from last week and yum!
While this savory dish may technically be breakfast, I’ve had it for lunch and even dinner and been more than satisfied. Thanks to my place of work adding weekend brunch into the mix, I was able to try shakshuka for the first time and subsequently fall in love with it. Hopefully you will too!
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 28oz can diced tomatoes (no salt added)
- 1 can chickpeas, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- pinch cayenne
- pinch oregano
- pinch basil, plus more for garnish
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 5 eggs
- 5 marinated eggplant slices
In a large (preferably cast iron) skillet, heat the olive oil and add the onion and bell pepper. Sauté until the onions are soft and fragrant.
Add the garlic and chickpeas and cook an additional minute. Add in the tomatoes and spices and stir to combine. Let the tomatoes simmer for 10 minutes, uncovered.
Evenly space the eggplant slices on top of the tomato mixture and add the eggs, cracking one at a time directly into the skillet.
Cover and cook until the whites of the eggs are cooked through. You want the yolks to be runny.
Sprinkle some dried basil on top, serve with warm bread and enjoy!