Dairy-Free Shakshuka with Eggplant and Peppers

Ingredients

• 1 medium Eggplant
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Onion
• 4 cloves Garlic
• about 790 g Canned crushed tomatoes
• 2 tbsp Tomato paste
• 3 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 8 large Eggs
• 2 tbsp Fresh cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut eggplant and bell peppers into 2.54 cm pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until softened and slightly charred.
3. 3While vegetables are roasting, heat remaining olive oil in a large skillet over medium heat.
4. 4Add chopped onion and cook until softened, about 5 minutes.
5. 5Add minced garlic, smoked paprika, and cumin. Cook for 1 minute more, stirring constantly.
6. 6Stir in crushed tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. 7Stir in roasted eggplant and bell peppers. Season with salt and pepper to taste.
8. 8Create 8 wells in the tomato mixture. Crack an egg into each well.
9. 9Cover and cook for 5-7 minutes, or until eggs are set to your liking.
10. 10Garnish with fresh cilantro before serving.

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