Mediterranean One-Pan Eggplant Shakshuka
Equipment
- 1 pan Cast Iron Preferred
- Chopping Board
Ingredients
Vegetables
- ½ Eggplant Large, diced into ½-inch cubes (about 4 cups)
- 1 Medium Zucchini diced into ½-inch cubes (about 1 ½ cups)
- ½ Red Bell Pepper diced
- 1 Yellow Onion Medium, finely diced
- 1 cup Baby Spinach
- 2 Garlic Cloves minced
Tomato Base
- 1 can Diced Tomatoes 14.5 oz can
- 8 oz Tomato Sauce
- ½ cup Vegetable Broth
Seasoning, Oil & Other
- 4 Tablespoons Olive Oil extra virgin, light olive oil or sunflower oil
- 5 Eggs Large
- 2 teaspoons hot sauce Tabasco
- ½ teaspoon salt and pepper each adjust based on preference. Add cumin, curcuma or red pepper if you prefer. Add spices to your likings.
Instructions
- Heat olive oil in a large deep skillet over medium-high heat until it shimmers.4 Tablespoons Olive Oil
- Add eggplant, zucchini, onion, and bell pepper. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and start to brown.½ Eggplant, 1 Medium Zucchini, 1 Yellow Onion, ½ Red Bell Pepper
- Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir well and bring the mixture to a boil.1 can Diced Tomatoes, ½ cup Vegetable Broth, 8 oz Tomato Sauce
- Stir-in garlic and hot sauce. Let the sauce simmer for about 2 minutes so the flavors blend.2 teaspoons hot sauce, 2 Garlic Cloves
- Crack each egg into a small bowl, then gently slide them into the sauce, spacing them around the pan.5 Eggs
- Scatter the spinach around the eggs and press it lightly into the sauce so it wilts evenly.1 cup Baby Spinach
- Cover the pan and reduce heat to low. Cook for 6–8 minutes, until the egg whites set and the yolks reach your preferred doneness.½ teaspoon salt and pepper each
- Remove from heat and serve right away. Keep in mind the eggs will continue to cook slightly from the residual heat.
Recipe Video
Nutrition
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