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Shakshuka with Eggplant and Goat Cheese
Fiery red with puddles of white and yellow, this colorful piquant dish is eaten directly from the pan. A thick slice of fresh bread to mop up the spicy sauce is a must.
Ingredients (serves 6)
1/4 cup + 3 tablespoons olive oil
1 medium eggplant diced into 1 cm (1/2 inch) cubes
2 cloves garlic, sliced
8 ripe tomatoes cut into 2 cm (1 inch) cubes
1/2 teaspoon ground cumin
1 teaspoon hot and/or sweet paprika
Salt and freshly ground black pepper
4-5 slices fresh soft goat cheese
Heat 1/4 cup of the oil in a large, deep skillet over medium-high heat and sauté the eggplant until golden. Remove and set on paper towel to absorb the excess oil.
Lower the heat and add the 3 tablespoons of oil. Add the garlic and sauté for half a minute, taking care not to let it get brown. Add the tomatoes and eggplants, season with cumin, salt, pepper and paprika, and cook uncovered for 10 minutes. Taste and adjust the seasoning. The sauce must be flavorful and fully seasoned before adding the eggs.
Break the eggs, one by one, into a small bowl and slide them carefully into the frying pan. Arrange the cheese slices on top, cover and cook for 2-5 minutes (depending on how you like your eggs). Serve at once with lots of fresh bread or challah.