Shakshuka With Eggplant Recipe

Wash the Eggplant and use a knife to make cuts on the eggplant before putting it in the over (the knife cuts are important so the eggplant will not explode). Bake it for about 20-25 min in high heat around 400f (220 c)

Finely chop onions
Slice 1 garlic clove
Cut red chilly to your liking. This is optional if you don't like spicy food don't add it if you like very spicy add more. It's a trial and error phase.
Take ripe tomatoes and cherry tomatoes (mixing cherry tomatoes with tomatoes is optional) cut them to big squares

Add the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burnt and when the onion become transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally.

If you don't have enough ripe tomatoes you can use tomato paste like mutti.

After the tomatoes have soften season the Shaksuka with:
Salt, paper, paprika and cumin.

Take the eggplant from the oven let it cool off a bit and carefully peel it and cut it to small squares.

Add the eggplant squares to the pan stir well and let it cook for about a minute

Make small holes in the shaksuka and break the eggs into the holes. cover the pan and let it cook for a few minutes (depending if you like hard eggs or soft you decide when to finish the cooking.

Optional add feta cheese on top and serve while hot. The shaksuka goes well with a green salad or arabic salas and tahini