Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!
Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!
- 8 eggs
- 28 oz can whole San Marzano tomatoes
- 1 cup water
- 1 large onion (chopped)
- 1 lb eggplant (chopped)
- 6 cloves garlic (minced)
- ¼ cup olive oil
- 15 oz cherry peppers in brine (chopped, stems removed)
- 2 Tbsp cherry pepper brine
- 1 ½ tsp ground cumin
- 1 Tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 oz goat cheese (*optional)
- 2 Tbsp fresh parsley (chopped *optional)
- In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
- In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
- Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
- Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
- In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
- When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!
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