Dairy-Free Shakshuka with Eggplant and Chickpeas
A hearty and flavorful Middle Eastern and North African dish of poached eggs in a spiced tomato and eggplant sauce with chickpeas, feta substitute and parsley.
Ingredients
- 1 medium Eggplant
- 1 15 oz can Canned chickpeas
- 28 oz Canned crushed tomatoes
- 8 large Eggs
- 1 medium Onion
- 4 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 0.5 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh parsley
- 0.5 cup Dairy-Free Feta Substitute
Instructions
- 1Dice eggplant and onion. Mince garlic.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add eggplant and onion to the skillet and sauté until softened, about 8 minutes.
- 4Add garlic, smoked paprika, cumin, and chili powder to the skillet and cook for 1 minute, stirring constantly.
- 5Pour in crushed tomatoes and add chickpeas. Season with salt and pepper. Bring to a simmer.
- 6Create small wells in the tomato sauce with a spoon. Crack an egg into each well.
- 7Cover the skillet and cook for 5-7 minutes, or until eggs are cooked to your liking.
- 8Garnish with dairy-free feta substitute and fresh parsley. Serve immediately.
Substitutions
Feta Cheese → Dairy-Free Feta Substitute
DAIRY
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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