Dairy-Free Shakshuka with Eggplant and Chickpeas

Ingredients

• 1 medium Eggplant
• 1 15 oz can Canned chickpeas
• about 790 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice eggplant and onion. Mince garlic.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Add eggplant and onion to the skillet and sauté until softened, about 8 minutes.
4. 4Add garlic, smoked paprika, cumin, and chili powder to the skillet and cook for 1 minute, stirring constantly.
5. 5Pour in crushed tomatoes and add chickpeas. Season with salt and pepper. Bring to a simmer.
6. 6Create small wells in the tomato sauce with a spoon. Crack an egg into each well.
7. 7Cover the skillet and cook for 5-7 minutes, or until eggs are cooked to your liking.
8. 8Garnish with dairy-free feta substitute and fresh parsley. Serve immediately.

Substitutions

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