Shakshuka with Roasted Eggplant, Bell Peppers, and Feta
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Ingredients & Equipment
What we send
- 1red bell pepper
- 1/8 ounceparsley
- 2 clovesgarlic
- 1yellow onion
- 2naan breads
- 2 teaspoonsharissa
- 114.5-ounce can diced tomatoes
- 1/2 cuptomato purée
- 2 ouncescrumbled feta cheese
- 1/2 teaspoonground cumin
- 1 teaspoonsmoked paprika
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium high-sided ovenproof pan
Adjust oven racks to accomodate a medium pan. Preheat oven to 450°F. Rinse all produce. Halve eggplants lengthwise, cut into ½-inch dice, discarding ends, and add to a baking sheet. Halve bell pepper lengthwise, discarding seeds. Cut into ¼-inch dice. Roughly chop parsley leaves, discarding stems. Mince garlic. Peel onion and mince. Stack naan breads and wrap in foil.
On the baking sheet, toss eggplant with 2 tablespoons olive oil, ¼ teaspoon salt and black pepper as desired. Arrange in a single layer and roast, mixing halfway through, until very tender, 12-14 minutes total.
While eggplant roasts, heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium heat. When oil is shimmering, add onion and season with ¼ teaspoon salt and black pepper as desired. Cook, stirring occasionally, until onion is soft, 4-5 minutes. Add garlic and cook until fragrant, 1-2 minutes more.
Add spice mix, 1 teaspoon harissa, and bell pepper to pan with aromatics over medium-high heat and cook until bell pepper is soft, about 4 minutes. Discard remaining harissa or save for another recipe. Add diced tomatoes and their juices and tomato purée to pan and reduce heat to medium. Simmer until tomatoes have warmed through, 3-4 minutes. Stir in roasted eggplant and season with ¼ teaspoon salt and black pepper as desired.
Create 2 small, evenly spaced pockets in the shakshuka. Crack 1 egg into each pocket, nestling into the shakshuka. Season with a pinch of salt and black pepper as desired. Scatter over feta. Transfer to oven and bake until egg whites are just set, 6-8 minutes. Place naan in oven with shakshuka to warm through until serving.
Garnish shakshuka with parsley. Tear naan into bite-size pieces for scooping. Dig in while it's hot!