Eggplant Shakshuka
Tom Colicchio
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
3 hours
Ingredients
1 medium eggplant, diced
4 tablespoons olive oil
1 large onion, diced
1 medium fennel, diced
3 cloves garlic, minced
1 teaspoon Kosher salt or more, to taste
1 tablespoon paprika
½ tbs cumin
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1 jar Calabria Sauce
1 teaspoon chili crunch
4 eggs
1 handful picked cilantro
Directions
In a large skillet with a lid, heat the oil over medium-high. Add the fennel, onion, garlic and spices. Cook, stirring often, until the onion softens, about 5 minutes. Add the eggplant; partially cover and cook, stirring occasionally, until softened, about 10 minutes.
Stir in the Calabria Sauce and add the chili crunch.
Using the back of a spoon, make 4 evenly spaced wells in the eggplant mixture. Crack the eggs, then pour one into each well. Reduce the heat to medium. Cook until the whites are set, about 5 minutes. Spoon the shakshuka into 4 shallow bowls; top with cilantro.