Israeli Shakshuka
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
- 1 medium eggplant
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 1 (15 ounce) can tomatoes
- 2 garlic cloves
- 1 cup vegetable broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon za'atar spice mix (may be omitted)
- 8 eggs
Directions
- Spray eggplant, peppers and onion with cooking spray and roast on the grill or in the oven untill the skins are partially charred and they are soft on the inside.
- Allow roasted vegetables to cool.
- Chop cooled vegetables, tomatos and garlic and add to large sautee pan with broth, Zatar, salt and pepper. Bring to a boil, reduce heat and add eggs one at a time, being careful not to break yolks. Cover sautee pan and cook until whites are done but yolks are not set.
- Serve with toast or pita bread.
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