Eggplant Shakshuka
Original Recipe by: Vegetarian times


12 Tbs. olive oil
1 small onion, chopped (1 cup)

12 pitted Villa Reale Castlevetrano olives in brine

1 tsp. sweet paprika

1 tsp. ground cumin

tsp. dried red pepper flakes

1 medium eggplant, cut into
-inch cubes

1 cups thick crushed tomatoes

3 cloves garlic, minced (1 Tbs.)
⅓ cup chopped cilantro, divided
4 large eggs


1) Pour oil into medium non-stick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.

2)  Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.