Created: 8/1/2023
Prep Time: 15 minutes
Cook Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
This hot and flavorful Israeli dish is perfect for breakfast, lunch, or dinner. The combination of tender eggplant, tangy tomatoes, and savory spices creates a deliciously bold flavor profile that will transport you to the bustling streets of Tel Aviv.
Ingredients:
Yield: 4 servings
1 large eggplant, peeled and diced
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of coriander
1/2 teaspoon of cayenne pepper
1 teaspoon of sea salt
4 large tomatoes, diced
4-6 eggs
1/4 cup of fresh parsley, chopped
1/4 cup of fresh cilantro, chopped
1/4 cup of crumbled feta cheese (optional)
Instructions:
Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion and stir until softened.
Heat the olive oil in a large skillet over medium heat. Add the onion and stir until softened.
Step 2
Add the garlic and cook for an additional 2-3 minutes until fragrant.
Add the garlic and cook for an additional 2-3 minutes until fragrant.
Step 3
Add the cumin, paprika, coriander, cayenne pepper, and salt and stir to combine.
Add the cumin, paprika, coriander, cayenne pepper, and salt and stir to combine.
Step 4
Add the diced eggplant to the skillet and stir well. Cook for 10-12 minutes or until the eggplant is tender and slightly browned.
Add the diced eggplant to the skillet and stir well. Cook for 10-12 minutes or until the eggplant is tender and slightly browned.
Step 5
Add the diced tomatoes to the skillet and stir well. Cook for another 5-7 minutes or until the tomatoes are softened and have released their juices.
Add the diced tomatoes to the skillet and stir well. Cook for another 5-7 minutes or until the tomatoes are softened and have released their juices.
Step 6
Using a wooden spoon, make 4-6 small wells in the mixture. Carefully crack an egg into each well and reduce the heat to low. Cover the skillet and allow the eggs to cook for 5-8 minutes or until the whites are set and the yolks are still runny.
Using a wooden spoon, make 4-6 small wells in the mixture. Carefully crack an egg into each well and reduce the heat to low. Cover the skillet and allow the eggs to cook for 5-8 minutes or until the whites are set and the yolks are still runny.
Step 7
Sprinkle the chopped parsley and cilantro over the top of the dish. Add crumbled feta cheese, if desired.
Sprinkle the chopped parsley and cilantro over the top of the dish. Add crumbled feta cheese, if desired.
Step 8
Serve hot with crusty bread or pita for dipping into the spicy tomato and egg mixture.
Serve hot with crusty bread or pita for dipping into the spicy tomato and egg mixture.