Smoky Eggplant Shakshuka with Crispy Pita Croutons

Ingredients

• eggplant (large)1 (about 400g)
• olive oil4 tbsp
• yellow onion (chopped)1 medium
• red bell pepper (chopped)1
• garlic cloves (minced)3
• ground cumin1 tsp
• smoked paprika1 tsp
• aleppo pepper (or 1/2 tsp red pepper flakes)1 tsp
• crushed tomatoes400g
• vegetable broth200 ml
• saltto taste
• black pepperto taste
• eggs4 large
• pita bread (cut into bite-size pieces)1 large
• fresh parsley (chopped)2 tbsp

Directions

1. 1

   Preheat your oven to 200°C (400°F). Prick the eggplant with a fork all over, then roast it directly on a baking sheet for 25-30 minutes, until the skin is wrinkled and the flesh is very soft. Let cool slightly, then peel and chop the flesh roughly.

2. 2

   While the eggplant roasts, heat 2 tablespoons of olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the garlic, cumin, smoked paprika, and Aleppo pepper, cooking for another minute until fragrant.

3. 3

   Add the roasted eggplant, crushed tomatoes, and vegetable broth. Stir well, then let the sauce simmer gently for about 10 minutes, allowing it to thicken slightly. Season generously with salt and black pepper.

4. 4

   Meanwhile, heat the remaining 2 tablespoons of olive oil in a separate pan. Add the pita pieces and toast them over medium heat, turning frequently, until golden and crispy, about 5 minutes. Set aside.

5. 5

   Make 4 small wells in the shakshuka sauce. Carefully crack one egg into each well. Cover the skillet and let the eggs cook undisturbed for about 5-7 minutes, until the whites are just set but the yolks are still runny.

6. 6

   Scatter the crispy pita croutons and fresh parsley over the top. Serve immediately straight from the pan, with extra pita on the side for scooping.