Dairy-Free Shakshuka with Eggplant

Instructions

1. 1Preheat oven to about 205°C (200°C). Dice the eggplant and toss with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly browned.
2. 2While the eggplant is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and diced red bell pepper to the skillet and cook for another 3 minutes.
4. 4Stir in the crushed tomatoes, tomato paste, cumin, paprika, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. 5Gently stir in the roasted eggplant.
6. 6Create four wells in the tomato mixture and crack an egg into each well.
7. 7Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
8. 8Garnish with fresh parsley and serve immediately.

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