Smadar's Shakshuka
Recipe GLPRcd88286a2c7fb1
A vibrant, vegetable-forward shakshuka featuring roasted potatoes and eggplant nestled in a spiced tomato base, topped with gently poached eggs. This hearty Middle Eastern-inspired dish combines tender vegetables with a silky tomato sauce, finished with eggs cooked until the whites are set and yolks reach your preferred consistency. Serve with crusty bread for dipping.
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Ingredients
2 medium potatoes, peeled and cut into 1- to 1½-inch pieces
Salt and pepper to taste
2 Tbsp extra virgin olive oil
1 medium eggplant, sliced into 1-inch by 2-inch pieces
3 Tbsp extra virgin olive oil
2 tsp chicken bouillon
2 Tbsp extra light olive oil for sautéing
1 large yellow onion, finely chopped
1 green bell pepper, chopped into ½-inch squares
1 red bell pepper, chopped into ½-inch squares
15 oz can tomato sauce
14.5 oz can diced tomatoes
½ cup water
1 medium jalapeño pepper, finely minced with seeds, optional
5-8 eggs
Directions
Peel the potatoes and cut them into 1- to 1½-inch pieces. Rinse with cold water and pat dry thoroughly with paper towels.
Place the dried potatoes in a large bowl, season lightly with salt and pepper, then drizzle with 2 Tbsp of extra virgin olive oil and toss until evenly coated.
Spread the potatoes in a single layer on a parchment-lined baking sheet. Bake at 450°F for 25–30 minutes until the potatoes are tender inside and golden brown and crispy on the outside.
While the potatoes roast, slice the eggplant into 1-inch by 2-inch pieces. Place them in the same large bowl, season lightly with salt and pepper, drizzle with 3 Tbsp of extra virgin olive oil, and toss to coat evenly.
Spread the eggplant on a second parchment-lined baking sheet. You can bake the eggplant alongside the potatoes; bake at 450°F for about 15 minutes until the eggplant is soft and shows light browning on the bottom. Remove from the oven and set aside to cool.
In a small bowl, combine the 2 tsp of chicken bouillon with enough warm water to form a paste. Set aside until needed.
Heat a large, deep pan (such as a Dutch oven) over medium heat. Add 2 Tbsp of extra light olive oil.
Once the oil is hot, add the finely chopped onion and cook for 2 minutes until softened. Add the chopped green and red bell peppers and stir frequently for about 5 minutes until the peppers begin to soften.
Pour in the tomato sauce, canned diced tomatoes, and ½ cup of water. Bring to a boil (note: use a splatter screen if desired, as tomatoes will splatter). Add the minced jalapeño pepper if using, 1 tsp salt, ½ tsp black pepper, and the chicken bouillon paste. Stir well to combine all ingredients and cook on high heat for a couple of minutes to incorporate the flavors.
Crack each egg into a small bowl one at a time, then gently pour or slide it into the tomato sauce, spacing them evenly around the pan. Lightly salt and pepper the top of each egg.
Distribute the roasted eggplant and potatoes around the eggs in the pan. Reduce heat to medium-low, cover the pan, and cook for 6–8 minutes, checking every 1–2 minutes. Continue cooking until the egg whites are completely set and the yolks reach your desired doneness (cook until yolks reach at least 165°F for fully cooked eggs). Serve hot with crusty bread for dipping.
