Spiced Eggplant Shakshuka with Crispy Pita

Ingredients

• large eggplants2
• olive oil60 ml
• yellow onion1 large
• garlic cloves4
• ground cumin2 tsp
• smoked paprika1 tsp
• canned crushed tomatoes400 g
• salt1 tsp
• black pepper0.5 tsp
• large eggs6
• pita bread2 rounds
• fresh parsley30 g
• lemon1
• labneh or thick yogurt120 ml

Directions

1. 1

   Preheat your oven to 180°C. Cut the eggplants into 2cm cubes, sprinkle with salt, and let them sit in a colander for 10 minutes to draw out bitterness. Pat dry with paper towels.

2. 2

   Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until they are deeply golden and soft, about 8 minutes. Transfer to a plate.

3. 3

   In the same skillet, add the remaining olive oil. Sauté the diced onion for 5 minutes until translucent. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Return the cooked eggplant to the sauce. Let it bubble gently for 5 minutes, allowing the flavors to meld.

5. 5

   Using a spoon, make 6 small wells in the sauce. Crack an egg into each well. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the egg whites are set but the yolks are still runny.

6. 6

   While the shakshuka bakes, cut the pita bread into triangles, brush lightly with olive oil, and toast in the oven on a separate tray for 5-7 minutes until golden and crispy.

7. 7

   Remove the skillet from the oven. Garnish with chopped fresh parsley, a squeeze of lemon juice, and dollops of labneh. Serve hot, with crispy pita chips on the side for dipping.