Gonna Be

Israeli Eggplant Stew w/Poached Egg

or Shakshuka

I know I’ve mentioned it before, but recently Joe and I went to NYC for a belated birthday celebration.  While there we got lunch at Hummus Place, a local chain that specializes in hummus and other Middle Eastern delicacies.  I decided to branch out and order something that I had never heard of before, Shakshuka.  According to Wikipedia shakshuka is “is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.”  The dish I got came with two eggs over easy and eggplant and it completely blew me out of the water.  All of the tastes combined to make an amazingly rich and filling dish, with everything working together in delicious harmony.  I knew right away that I wanted to give this dish a go once I got home, which is when the Googling started.   I borrowed some from the dish I tried at Hummus Place while adding spices of my own that I thought would work.  I doubt this version is anything like a traditional Shakshuka but it is insanely good and comes together with little work, just a bit of cutting.  I also put my slowcooker to work, which resulted in some great smells when I got home from work.

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 3 cloves garlic, diced
  • 1 medium vidalia onion, diced
  • 1 lb eggplant. cubed
  • 1 green pepper, sliced
  • 1 cup diced tomatoes, with juices
  • 1 cup whole stewed tomatoes, with juices
  • 1/2 cup vegetable stock
  • 5 basil leaves, chopped
  • 1/2 tbsp paprika
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 4 fresh eggs (optional)
Directions:
  1. Heat the olive oil in a saute pan over medium heat, then add the garlic and onion.  Cook for 5-7minutes, or until onion starts to turn golden.  Add the eggplant and the green peppers, and cook for an additional 10minutes until the eggplant starts to become soft.  
  2. Add the onion, garlic, eggplant, and peppers to the slow cooker, along with the tomatoes and spices.  
  3. Cook on low for 6hours, adding more liquid as desired.  
  4. Turn slow cooker to high for the final 30 minutes, adding more seasonings as needed. 
  5. Meanwhile, poach the eggs in either a deep frying pan or a small sauce pan.  I used this guide and it worked great!  Serve the stew in bowls and then top with the poached eggs.

For those in a hurry this dish can also be prepared directly on the stove top, just allow the dish to simmer for at least 45minutes.  The other advantage of cooking on the stove top is that is allows for the eggs to be poached directly in the dish.  Yummy!