Description
Shakshuka 2.0 – eggplant shakshuka with vegan option. Ideal for brunch or parties.
Ingredients
Scale
- 1 red pepper
- 1 28 oz tomato can
- 2 eggplants
- 1 garlic clove
- Salt & pepper to taste
- 2 tbsp of avocado oil
- 1 onion, diced
- 3 garlic cloves
- 2 tbsp paprika
- 2 tbsp cumin
- 4/5 eggs (optional)
Instructions
- Cut one eggplant in two and place face down on parchment paper on a baking pan. Bake at 450F for for 30min.
- In a large skillet, add onions and the other eggplant in cubes. Cook with avocado oil. Add garlic, peppers and spices. Add 1/2 cup of water and cook until fully absorbed and soft.
- When the eggplant in the oven is done, scrap the inside and add to the skillet. Add tomato can. Mix well.
- Add salt and pepper.
- When vegetables are well mixed and soft, make small holes for the eggs and break the egg in it.
- Cook for 5 minutes on high medium heat.
- Place the skillet in the oven at 400F for 5 minutes.
- Scramble with cheese and herbs such as scallions, parsley or basil.
- Enjoy!!