Spicy Eggplant Shakshuka
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.92 out of 5 stars
(12)
Ingredients
6 servings
- 4 Tbsp olive oil – use extra light or extra virgin
- 1 medium zucchini – diced into 1/2″ cubes (1 1/2 cups)
- 1/2 large eggplant – diced into 1/2″ cubes (4 cups)
- 1 medium yellow onion – finely diced
- 1/2 bell pepper – use any color; red, yellow or orange, seeded and diced into 1/2″ cubes
- 14.5 oz can diced tomatoes – keep in mind the salt content can vary and add salt to taste
- 8 oz tomato sauce – adds to the tomato base
- 1/2 cup chicken broth – helps loosen up the sauce. Use homemade chicken stock or storebought.
- 2 large garlic cloves – finely minced, grated or pressed with a garlic press
- 2 tsp TABASCO® Sauce – or your favorite hot sauce
- Salt and pepper – we use fine sea salt and freshly cracked black pepper
- 5-8 large eggs – can be cold or room temperature
- 1 cup fresh baby spinach leaves – baby spinach leaves will incorporate into the sauce easier
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Preparation
Chef’s notes
You can add hot sauce to taste to make it more or less spicy. Add more if you prefer a little more heat.