Eggplant Shakshuka

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the eggplant cubes in a colander, sprinkle lightly with salt, and let drain for 15 minutes

Step 2

Heat 1 Tbs of the olive oil in a large skillet over medium heat. Add the onion and the eggplant and cook until the eggplant has started to soften and brown, about 6 to 8 min, adding more oil if necessary.

Step 3

Stir in the garlic, cumin, and paprika and cook until fragrant, about 1 min. Add the greens, tomatoes, harissa, 1/2 tsp of salt, and 1/2 cup of water, cover and let simmer for 5 minutes to allow the flavors to meld.

Step 4

Use the back of a spoon to make 6 wells in the vegetable mixture and gently crack an egg into each well; sprinkle with the feta cheese. Cover, reduce the heat to medium-low, and simmer until the egg whites are set but the yolks are still slightly runny, 7 to 10 min.

Step 5

Garnish with fresh herbs and serve with toasted and buttered sourdough.