Eggplant Shakshuka || Gracefult Kitchen

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Eggplant Shakshuka

Breakfast

Cubes of tender eggplant mingle with a harissa-spiced tomato sauce and soft-cooked eggs in this smoky and satisfying one-pan meal.

Ingredients

1 globe eggplant, trimmed and cut into 1-inch cubes (about 5 cups)
4 cups water
1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste
3 tablespoons olive oil, divided
3/4 cup sliced red sweet mini peppers
3/4 cup sliced red onion
1 tablespoon thinly sliced garlic cloves (about 3 garlic cloves)
2 tablespoons spicy harissa (such as Mina)
2 teaspoons smoked paprika, plus more for sprinkling
2 teaspoons granulated sugar
1 teaspoon ground cumin
1 (28-ounce) can peeled whole plum tomatoes, undrained and roughly crushed by hand
4 large eggs
1 1/2 ounces feta cheese, crumbled (1/4 cup)
Fresh cilantro leaves, for garnish
Warm pita bread, for serving

Description

Stir together eggplant, 4 cups water, and 1/4 cup salt in a large bowl. Place a small plate on top of eggplant to keep the cubes submerged; let soak 15 minutes. Drain eggplant well; pat and gently squeeze dry using a clean kitchen towel.
Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add eggplant in a single layer; cook, stirring occasionally, until browned on all sides, about 7 minutes. Transfer eggplant to a medium bowl.
Add remaining 1 tablespoon oil to skillet, and reduce heat to medium. Add sweet peppers and onion; cook, stirring often, until beginning to soften, about 3 minutes. Add garlic, and cook, stirring often, until peppers and onion are tender and garlic is golden brown, 1 to 2 minutes.
Add harissa, paprika, sugar, cumin, and remaining 2 teaspoons salt to skillet. Cook, stirring constantly, until fragrant, about 45 seconds. Add eggplant and tomatoes with juices; cook, stirring often and mashing tomatoes into smaller pieces, until mixture is slightly thickened, about 5 minutes. Season with additional salt to taste.
Make 4 divots in tomato mixture using the back of a spoon; crack 1 egg into each divot. Cover and cook until egg whites are set but yolks are still jiggly, 3 to 6 minutes, or until desired doneness. Sprinkle with feta and additional paprika; garnish with cilantro. Serve with warm pita bread.