Merguez-Spiced Eggplant Shakshuka with Crumbled Feta

Ingredients

• eggplants2 large (about 600g total)
• olive oil3 tbsp
• yellow onion1 large, diced
• garlic cloves4, minced
• red bell pepper1, diced
• ground cumin1 tsp
• smoked paprika1 tsp
• harissa paste1 tbsp
• canned crushed tomatoes400g
• salt1 tsp
• black pepper1/2 tsp
• large eggs4
• feta cheese100g, crumbled
• fresh parsley2 tbsp, chopped
• fresh mint1 tbsp, chopped
• pita bread4 pieces, for serving

Directions

1. 1

   Preheat your oven's broiler or grill to high. Pierce the eggplants all over with a fork, then place them directly on a baking sheet lined with foil. Broil or grill, turning every few minutes, for about 20 minutes, until the skin is charred and the flesh is very soft. Let them cool slightly, then peel off the skin and roughly chop the flesh. Set aside.

2. 2

   In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and cook for 6-7 minutes, stirring occasionally, until softened and lightly golden. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant.

3. 3

   Add the harissa paste and the crushed tomatoes, stirring to combine. Bring the sauce to a gentle simmer, then fold in the chopped roasted eggplant. Season with salt and pepper. Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

4. 4

   Using the back of a spoon, make 4 small wells in the sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook over low heat for 6-8 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an extra 2 minutes.

5. 5

   Remove the skillet from the heat. Sprinkle the crumbled feta and the fresh parsley and mint over the top. Serve immediately, straight from the pan, with warm pita bread for dipping into the saucy, eggy deliciousness.