Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

I was mindlessly browsing Instagram and insta-stories when I came across breakfast pictures and one of them was of Shakshuka. It looked so whole and hearty and something that would keep me full for long.

Shakshuka is an Israeli dish, a cuisine I haven’t explored much. But this dish specifically caught my eye almost over two years ago and it took me this long to finally try it. I could say it was worth the wait but that doesn’t make sense. If it was so good, why didn’t I try it two years ago?? Ugghh.. coward me!

Ok so about the Shakshuka I made, its my own version. Ofcourse I’ve had inspirations and help from Mr. Google but I added my own touches and modified the recipe to suit my taste buds. So, like Laura Vitale says, “by no means is it the authentic way of making this recipe but it is authentically delicious”.

For vegans/vegetarians, leave out the eggs. I suggest serving this with whole wheat pita bread, gluten free bread or any thing that floats your boat.

Eggplant Shakshuka

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Prep time: 10 mins        |    Cooking time: 30 mins        |    Serves : 3-4
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Category: Breakfast
Cuisine: Israeli, Middle-eastern
Serving suggestion: Hot/Warm, with bread
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Ingredients:

• 1 medium eggplant, cut into strips
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 1 small bell pepper, any colour, chopped
• 1 can diced tomatoes
• 7-8 pitted kalamata olives, chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 1-2 tsp chilli flakes
• 2 tbsp olive oil
• 1 tbsp chopped cilantro, finely chopped
• 3-4 eggs
• 1/3 cup water
• salt & pepper
• Hot sauce (optional)

Method:

1. Heat olive oil in a large skillet. Add the onions, garlic, bell peppers. Toss to combine.
2. Add ground cumin, chilli flakes, paprika and eggplant. Stir to combine.
3. Reduce heat to medium-low. Cover and let simmer for 15-20 minutes until eggplant is cooked.
4. Add the tomatoes, olives, seasoning and water. Simmer uncovered for another 10 minutes. Check for seasoning. If you wish to make it spicier, add the hot sauce.
5. If you’re vegan/vegetarian, skip this step. Make small spaces in the skillet using your spatula. Crack open one egg in each space. Use no more than 4 eggs for this quantity to maintain sauce to egg proportion. Let the egg whites cook.
6. Garnish with the chopped cilantro. Serve immediately with warm pita or your choice of bread.