Description

A quick dinner or brunch with hearty veggies and a luscious tomato sauce that can be made ahead.

Ingredients

Scale

For the Eggplant

½ large eggplant, diced with the skin on
1 tbsp extra virgin olive oil
¼ tsp salt
1 tsp sweet paprika
½ tsp cumin

For the Mushrooms

1–10oz package baby bella mushrooms, sliced
1 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper
For the tomato sauce
1 large sweet onion, diced
2 tbsp extra virgin olive oil
2 cups canned diced tomatoes
2 cups canned crushed tomatoes
¼ tsp salt
1 tsp sweet paprika
½ tsp cumin
½ tsp Aleppo Pepper or Red pepper flakes (or to taste)
7–8 eggs
7–8 Natural and Kosher Mozzarella rounds

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Instructions

To prepare the Eggplant

Preheat oven to 375F. Line a large baking sheet with parchment paper
Place diced eggplant in a bowl, add oil, salt and spices. Mix well until well coated
Transfer eggplant on lined baking sheet and bake for 20 minutes. In the meantime, prepare the mushrooms

To prepare the Mushrooms

Heat olive oil in a large skillet. Add Mushrooms, salt and pepper and cook over medium heat for 5-7 minutes until they start to brown. Set aside

To prepare the tomato Sauce

Heat olive oil In a 12″ skillet. Add diced onion and cook over medium heat for 20 minutes, stirring frequently. Add tomatoes, salt, paprika, cumin and Aleppo pepper. Cook over medium heat for 10 minutes
Add baked eggplant and cooked mushrooms and stir well (the sauce will be thick)
Make a well for each on the tomato sauce and crack eggs inside. Place mozzarella rounds around the tomato sauce
Cover the pan and cook over medium heat until the whites are set, the cheese is melted and the yolks have the consistency of your preference (runny or cooked all the way)

Notes

THIS SHAKSHUKA CAN BE MADE ON A 12 INCH SKILLET OR IN AN SMALL SKILLET, COOKING TWO EGGS AT A TIME.
SHAKSHUKA IS BEST WHEN EATEN HOT WITH A CRUSTY BREAD OR MATZA FOR PASSOVER.
SAUCE AND ROASTED VEGETABLES CAN BE MADE AHEAD (2-3 DAYS) AND MIXED TOGETHER RIGHT BEFORE ADDING THE EGGS AND THE CHEESE

Category: Main, Breakfast
Cuisine: Kosher/ Israeli