Mediterranean Vegetable Shakshuka At Home | Flavor Makers Series | McCormick

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese lowers fat content while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients, while dried herbs are more economical.

bell peppers

🥗Healthier: carrots

💰Cheaper: cabbage

Carrots provide sweetness and crunch, while cabbage is often cheaper.

Broil and roast eggplant at 400 degrees for 15-20 minutes until charred.

Cut eggplant in half lengthwise and scoop out insides into a colander.

Let eggplant drain for 30 minutes to remove excess water.

Heat olive oil over medium-high heat.

Add chopped Yukon gold potatoes and onion, cooking until potatoes are golden brown.

Add bell peppers and cook for about 5 minutes until softened.

Add undrained diced tomatoes and cook until potatoes are tender and tomatoes release flavor.

Cover the skillet and prepare baba ghanoush while the tomato mixture cooks.

Combine drained eggplant, tahini, lemon juice, all-purpose seasoning, cumin, and smoked paprika in a food processor and blend until smooth.

Drizzle olive oil into baba ghanoush and adjust seasoning if needed.

Make six indentations in the tomato mixture and crack eggs into each well.

Reduce heat to low, cover, and cook until eggs are set, about 6-8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens