Smoky Eggplant and Harissa Shakshuka

Ingredients

• 1 whole Large eggplant, cubed into 1-inch pieces
• 4 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 1 medium Red bell pepper, sliced into strips
• 3 cloves Garlic cloves, minced
• 2 tablespoons Harissa paste
• 28 ounces Crushed tomatoes
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 6 whole Large eggs
• 0.25 cup Fresh cilantro or parsley, chopped
• 0.5 cup Feta cheese, crumbled(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 2 tablespoons of olive oil and salt, then roast on a baking sheet for 20-25 minutes until golden and soft.

2. 2

   In a large deep skillet or cast-iron pan, heat the remaining olive oil over medium heat and sauté the onion and bell pepper until softened, about 7 minutes.

3. 3

   Stir in the garlic, harissa paste, cumin, and smoked paprika. Cook for 2 minutes until the spices are fragrant and the oil turns red.

4. 4

   Pour in the crushed tomatoes and bring to a gentle simmer. Reduce heat to low and cook for 10 minutes to thicken the sauce.

5. 5

   Gently fold the roasted eggplant cubes into the tomato sauce, being careful not to mash them.

6. 6

   Use a spoon to create six small wells in the sauce. Carefully crack one egg into each well.

7. 7

   Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.

8. 8

   Remove from heat, garnish with fresh herbs and crumbled feta, and serve immediately with crusty bread.