Eggplant Shakshuka (North African-Style Egg Dish) with Feta

[Sincerely-Food-Chef]

Ingredients

• 1 small bunch cilantro
• 1 (4 oz) pkg crumbled feta cheese
• 2 (14.5 oz) cans diced tomatoes
• 8 eggs
• 2 eggplants
• 4 cloves garlic
• 1 medium yellow onion
• black pepper
• cayenne pepper
• cumin, ground
• extra virgin olive oil
• paprika
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 eggplants
   • 1 small bunch cilantro
2. Trim off and discard the ends of the eggplants; large dice the eggplants into ¾-inch cubes. Transfer to a bowl.
3. Preheat a sauté pan over medium heat.
4. While the pan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces.
   • 1 medium yellow onion
5. Once the pan is hot, add olive oil and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
6. Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.
7. While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
   • 2 cloves garlic
8. Add the minced garlic, paprika, cumin, and cayenne pepper to the pan; cook, stirring, until fragrant, 15 to 30 seconds.
   • 2 tsp paprika
   • 1 tsp cumin
   • ⅛ tsp cayenne pepper
9. Add the eggplant to the pan and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes.
   • 1 tsp salt
   • ½ tsp black pepper
10. Add the tomatoes to the pan and stir to combine; simmer for 5 to 6 minutes.
    • 2 (14.5 oz) cans diced tomatoes
11. While the tomatoes simmer, using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.
12. Stir about ¾ of the cilantro into the tomato mixture (save the rest for garnishing); stir to combine.
13. Break the eggs into the saucepan.
    • 8 eggs
14. Season the eggs with salt and pepper.
    • ½ tsp salt
    • ¼ tsp black pepper
15. Reduce the heat to low and cover the pan; cook until the egg whites are set and the yolks are still runny, 5 to 7 minutes.
16. Place the feta in a small bowl.
    • 1 (4 oz) pkg crumbled feta cheese
17. Uncover the pan and garnish the shakshuka with feta and the remaining cilantro.
18. To serve, divide the shakshuka between plates. Enjoy!