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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 388 calories
  • 40 min
  • 4 servings

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!

Nutrition per Serving

Calories
388
Fat
23g
Net Carbs
15g
Protein
21g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • spatula
  • stainless steel sauté pan