
Eggplant and Feta Cheese Shakshuka
ingredients
12
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients

cherry tomato
12 units

egg
4 units

feta cheese
2 handfuls

garlic
3 cloves

eggplant
1 unit

onion
1 unit
Pantry ingredients

tomato puree
1 cup

cumin powder
1 tsp

sweet paprika
1 tsp

black pepper
1 pinch

salt
1 pinch

olive oil
2 tbsp
Instructions
1
Finely dice the onion and dice the garlic. Wash and halve the cherry tomatoes.
2
Add the olive oil to a large pan and when it's hot, lightly fry the onion and garlic for a couple of minutes.
3
Next, add the medium size diced eggplant and cook for several minutes on high heat.
4
Add a drizzle of water to the pan and cover for 4 minutes to tenderize the eggplant.
5
Lower the heat and add the tomato sauce, the halved cherry tomatoes, and the spices (ground cumin, sweet paprika, pepper, and salt) to taste. Mix and cook for 5 minutes.
6
Make 4 holes in the mixture with the spatula and crack the eggs on top of each hole. Cover the pan for 5 minutes so that the eggs cook. Sprinkle the feta cheese and chopped parsley on top and enjoy!