Algerian And Tunisia Shakshuka With Eggplant Recipe | By Victoria Paikin

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can provide a brighter flavor, while crushed tomatoes are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is often less expensive.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based protein alternative, while chickpeas can bulk up the dish for less.

Chop 1 large onion roughly.

Chop organic eggplants into big chunks.

Heat extra virgin olive oil in a large skillet.

Add the chopped onion and let it caramelize.

Add cumin seeds, yellow mustard seeds, and a tiny bit of fenugreek after 30 seconds.

Add the chopped eggplant and give it some color.

Add more oil if needed, then add chili pepper and coriander.

Add garlic powder instead of fresh garlic.

Add a pinch of cinnamon and cardamom seeds.

Pour in canned tomatoes and the same amount of water as tomatoes.

Mix in a couple of tablespoons of tomato paste for thickness.

Add a whole bay leaf for flavor.

Let the mixture simmer for 5-7 minutes until the eggplants are done.

Remove the bay leaf and check the consistency, adding more water if too thick.

Crack 3 organic eggs into the mixture, adding at least 2 eggs per portion.

Season the eggs with salt.

Cover the skillet and cook for about 5 minutes until eggs are set to your liking.

Sprinkle with fresh parsley, cilantro, or basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens