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crusty piece of bread goes into eggplant shakshuka topped with crumbled feta, fresh herbs and zaatar

Eggplant Shakshuka with Feta and Za'atar

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • 1 medium skillet

Ingredients
  

  • 3 tbsp olive oil
  • 1/2 eggplant sliced into semi circles about 1cm each
  • 1 small red onion chopped
  • 2 large bunch tomatoes
  • 1/2 cups passata
  • 2 small garlic cloves minced
  • 2 tbsp mixed dried herbs
  • 1/2 tsp salt
  • 4 eggs

For garnish:

  • 1 tbsp crumbled feta
  • 1 tbsp za'atar mix
  • 1 tbsp mixhed fresh chopped herbs

To serve:

  • 4 slices of toasted sourdough bread

Instructions
 

  • Heat 3 tbsp of olive oil in a skillet and fry eggplant until browned and softened.
  • Add chopped onion and continue frying until it turns golden.
  • Halve fresh bunch tomatoes and grate them over the pan with eggplant and onions.
  • Add 1/2 cups of passata, minced garlic, dried herbs and salt.
  • Simmer over low-medium heat until the eggplant has softened completely.
  • Pop in the cherry tomatoes and bruise them slightly. Allow to cook for a few minutes.
  • Make wells in the sauce and crack the eggs.
  • Tuck in the whites and poach, uncovered, for about 10 minutes until the whites settle.
  • Sprinkle over fresh herbs, crumbled feta and season with za'atar.
  • Serve with crusty bread.

Notes

  • Shakshuka sauce with bits of egg whites in it can keep in the fridge for a day and is great served at a room temperature over a toasted sourdough.