Spicy Eggplant Shakshuka Recipe (VIDEO)

Ingredients

• 4 Tbsp olive oil
• 1 medium zucchini (diced into 1/2" cubes (1 1/2 cups))
• 1/2 large eggplant (diced into 1/2" cubes (4 cups))
• 1 medium yellow onion (finely diced)
• 1/2 bell pepper (red, yellow or orange, seeded and diced into 1/2" cubes)
• 14.5 oz can diced tomatoes
• 8 oz tomato sauce
• 1/2 cup chicken broth (or vegetable broth)
• 2 large garlic cloves (pressed)
• 2 tsp TABASCO® Sauce
• 1 tsp sea salt
• 1/2 tsp black pepper (divided)
• 6 large eggs
• 1 cup fresh baby spinach leaves

Steps

1. 1

   In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.

2. 2

   Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.

3. 3

   Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.

4. 4

   Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.