Smoky Eggplant Shakshuka with Crispy Pita Croutons

Ingredients

• sunflower oil3 tbsp
• eggplant1 large, diced
• red bell pepper1, sliced
• yellow onion1, chopped
• garlic cloves3, minced
• ground cumin1 tsp
• smoked paprika1 tsp
• cayenne pepper1/4 tsp
• crushed tomatoes400g
• tomato paste2 tbsp
• pita bread2, torn into pieces
• eggs4
• fresh parsley1/4 cup, chopped
• salt and black pepperto taste

Directions

1. 1

   Step 1: Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. Add the diced eggplant and cook, stirring occasionally, until golden and soft, about 8 minutes. Transfer to a plate and set aside.

2. 2

   Step 2: In the same skillet, add the remaining oil, then the red pepper and onion. Sauté until softened, about 5 minutes. Add the garlic and spices (cumin, paprika, cayenne) and cook for another minute until fragrant.

3. 3

   Step 3: Stir in the tomato paste and crushed tomatoes, then return the eggplant to the pan. Season with salt and pepper. Let the sauce simmer gently for 10 minutes, allowing flavors to meld.

4. 4

   Step 4: While the sauce simmers, preheat your oven to 180°C (350°F). Toss the pita pieces with a little oil and salt, spread on a baking sheet, and toast for 8-10 minutes until crisp.

5. 5

   Step 5: Make wells in the sauce and crack the eggs into them. Cover the skillet and cook over medium-low heat until the whites are set but yolks are still runny, about 6-8 minutes.

6. 6

   Step 6: Scatter the crispy pita croutons and fresh parsley over the top. Serve immediately straight from the skillet.