Servings: 4 to 6 servings
Eggplant, Chickpea, and Chard Shakshuka
Eggplant, Chickpea, and Chard Shakshuka is an amazing North African Dish
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion finely chopped
- 1 red bell pepper finely chopped
- 4 cloves garlic
- 2 cups eggplant peeled and chopped
- 1 (28-oz) can crushed tomatoes or diced tomatoes
- 2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/3 cup mild harissa paste
- 4 to 6 eggs
- 1 head Swiss chard chopped
- 1 (14-oz) can chickpeas drained and rinsed
For Serving:
- 1/3 cup feta cheese crumbles see note*
- 1/4 cup fresh parsley chopped
- 4 slices bread of choice toasted
Instructions
- Add the avocado oil to a 10 or 12-inch cast iron skillet and heat to medium-high.
- Add the onion, bell pepper and garlic cook, stirring occasionally, until vegetables soften, about 3 minutes. Stir in the eggplant and sauté until golden-brown, about 5 to 8 minutes. Add the crushed tomatoes (or diced tomatoes), cumin, cayenne, harissa paste, and sea salt and bring to a full boil.
- Add the chopped chard leaves and chickpeas. Cover, and cook until chard has wilted, about 2 to 3 minutes.
- Dig 4 to 6 wells into the shakshuka mixture and crack eggs into the wells. Reduce heat to medium-low, cover, and cook until the egg whites have set up, about 10 to 15 minutes.
- Sprinkle with feta cheese and fresh parsley. Serve with toasted bread.
Notes
*I used goat milk feta cheese
**Follow this recipe for the shakshuka sauce
Nutrition
Serving: 1serving, Calories: 341kcal, Carbohydrates: 46g, Protein: 17g, Fat: 12g, Fiber: 13g, Sugar: 11g