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Shakshuka

Shakshuka with Roasted Eggplant, Bell Peppers, and Feta

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On the menu Mar 19 — Mar 25

In our many years of experimentation, we’ve come to the realization that breakfast for dinner is pretty much always a good idea. We created our own version of shakshuka, a Middle Eastern egg dish that packs a serious flavor punch. Smoky bell peppers, eggplant, tomatoes, and spices are simmered together, topped with eggs and feta cheese, and baked to gooey, saucy perfection. Served with naan for dipping, this dish will definitely be the most important (and delicious) meal of the day.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 750
  • Protein 25g
  • Total Carb 83g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplants
    • 2
    • eggplants
  • red bell pepper
    • 1
    • red bell pepper
  • parsley
    • 1/8 ounce
    • parsley
  • garlic
    • 2 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • naan breads
    • 2
    • naan breads
  • cumin
    • 1/2 teaspoon
    • cumin
  • smoked paprika
    • 1 teaspoon
    • smoked paprika
  • harissa
    • 2 teaspoons
    • harissa
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • tomato purée
    • 1/2 cup
    • tomato purée
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided ovenproof pan

Allergens