Eggplant Shakshuka with Herb-Yogurt and Spiced Pine Nuts
Packed with tender eggplant stewed in a flavorful tomato sauce, this breakfast is the perfect transition from summer to fall...though it’s so delicious you might find yourself making it year round.
Yields: Serves 4-6
Active Time: 30m
Total Time: 45m
INGREDIENTS:
For Shakshuka:
1½ - 2lbs Italian Eggplants, diced into 1-inch cubes
½ Tbsp kosher salt
1 tsp garam masala, preferably homemade
Freshly ground black pepper
3 Tbsp olive oil, plus more as needed
5 cloves of garlic, crushed or grated
2 medium tomatoes, cored and diced (see note)
One small handful of chopped herbs, any mixture of basil, cilantro, or parsley
4 to 6 large eggs
For Spiced Pine Nuts:
35g (⅓ c.) pine nuts
½ tsp garam masala
½ Tbsp olive oil
Zest of half of one lemon or lime
For Herb Yogurt Sauce:
½ c. greek yogurt
1 Tbsp apple cider vinegar (optional, but adds a nice tang)
Pinch of reserved herbs from the shakshuka herbs
For serving:
Lemon wedges
Hot sauce, such as tabasco or louisiana
Toast or pita bread (optional)
RECIPE:
Toss eggplant with salt in a medium bowl. Place in a colander and let the salt draw the water out while we prep the toppings.
Combine all ingredients for yogurt in a small bowl and refrigerate until ready to use. In a small bowl, combine pine nuts and garam masala with a small pinch of salt. Heat oil in a small pan and toast pine nuts until fragrant, about 2 minutes. Top with lemon zest and reserve in a small bowl until shakshuka is ready.
Heat olive oil in a large skillet over medium-high heat until shimmering. Pat eggplant dry with paper towels. Add enough eggplant to fill the skillet without crowding the pan, working in batches if necessary. Cook eggplant until browned, stirring occasionally, about 7-9 minutes per batch, removing cooked eggplant to a bowl if necessary. Once finished, add all the eggplant back to the skillet along with the garlic and cook until fragrant, about 30 seconds.
Add tomatoes and remaining garam masala, along with a pinch of salt and pepper. Bring to a boil, lower the heat and simmer for 8-10 minutes, or until the tomatoes have released their liquid and the eggplant has become nice and stewy. Stir in herbs. Taste for seasoning.
Do your best to make little hollows in the stewed eggplant with a ladle. Crack an egg into each hollow. Top with a pinch of salt and pepper, cover skillet with a lid, and cook until eggs are just set, about 4-7 minutes depending on how well done you like them. Remove the lid, garnish with yogurt sauce, pine nuts, a dash of hot sauce, and a lemon wedge. Enjoy with or without toast or pita bread for dipping.
HELPFUL NOTES
The tomatoes are a major ingredient here, with a flavor that is front and center in this dish, so I recommend using high quality tomatoes. I like two big, juicy heirloom tomatoes for this, which makes this a perfect brunch for late summer/early fall.
