A flavorful Mediterranean shakshuka featuring smoked eggplant, ripe tomatoes, garlic, and chili flakes, topped with free-range eggs, perfect for a communal breakfast. Served with freshly baked pita bread for dipping.
Place the eggplant directly on your stove, set on highest heat.
Flip after 10 min (you know it’s ready to be flipped when you knock on the skin and it cracks)
Cook for another 10 min, then remove and place on a sieve to drip the access liquids.
In the meantime, cut the tomatoes, slice the garlic.
Peel the burnt skin off of the eggplant.
In a small size pan on medium-low heat, add the olive oil, and fry the chili flakes and the garlic for 2-3 min.
Add the tomatoes and salt. Cook until soften.
Add the eggplant and mix well.
Using a spoon, make some space for the eggs. Crack the eggs and loosely remove most of the egg white.
Add the eggs to the shakshuka, and cover with a lid. Cook for 3-4 min.
Eat immediately with your freshly baked pita.
