This version of shakshuka, a Middle Eastern poachedegg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
YIELD: SERVES 4
2 Tbs. olive oil
1 small onion, chopped (1 cup)
12 pitted green Greek olives, quartered
1ยฝ tsp. sweet paprika
1ยฝ tsp. ground cumin
ยผ tsp. dried red pepper flakes
1 medium eggplant, cut into ยฝ-inch cubes
1ยผ cups thick crushed tomatoes
3 cloves garlic, minced (1 Tbs.)
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cup chopped cilantro, divided
4 large eggs
- Pour oil into medium nonstick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and ยพ cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ยผ cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.
- Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.
GLUTEN-FREE
NUTRITION INFORMATION
Calories: 217
Protein: 9 g
Total Fat: 14 g
Saturated Fat: 3 g
Carbohydrates: 15 g
Cholesterol: 186 mg
Sodium: 441 mg
Fiber: 5 g
Sugar: 6 g
