Smoky Eggplant and Tomato Shakshuka with Za'atar Flatbread

Ingredients

• large eggplant1 (about 400g)
• olive oil3 tbsp
• yellow onion1 large, diced
• red bell pepper1, diced
• garlic cloves4, minced
• canned crushed tomatoes400g
• tomato paste2 tbsp
• cumin1 tsp
• smoked paprika1 tsp
• salt1 tsp
• black pepper1/2 tsp
• large eggs6
• fresh parsley2 tbsp, chopped
• za'atar flatbread (store-bought or homemade)4 pieces

Directions

1. 1

   Begin by charring the eggplant whole. Use a gas stove flame or grill, turning occasionally for about 10 minutes, until the skin is blackened and the flesh is tender. Alternatively, broil in the oven for 15 minutes. Let it cool briefly, then peel off the burnt skin. Coarsely chop the smoky flesh and set aside.

2. 2

   In a large, deep skillet (preferably cast iron), warm the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5–6 minutes until softened and beginning to caramelize. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Lower the heat slightly, then add the crushed tomatoes, tomato paste, cumin, smoked paprika, salt, and black pepper. Stir everything together and let the sauce simmer gently for 10 minutes, allowing the flavors to meld and thicken slightly.

4. 4

   Fold in the chopped charred eggplant and cook for an additional 5 minutes, stirring occasionally. The eggplant should break down a little and integrate into the sauce, creating a deeply smoky, rich base.

5. 5

   Using a wooden spoon, make six small wells in the sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook on low heat for about 8–10 minutes, until the eggs are set to your liking (whites firm, yolks still runny if you prefer).

6. 6

   Remove from heat, scatter fresh parsley over the top, and serve immediately with warm za'atar flatbread on the side for dipping and scooping.