Italian Market Shakshuka
Recipe - Dearborn Market
Italian Market Shakshuka
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 tbs olive oil, divided
medium eggplant, cut. Into. 1⁄2-inch cubes (about 1 pound)
1/2 tsp each kosher salt
1/2 tsp ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
1/3 water
6 eggs
2 on-the-vine cherry tomato stems
1/4 cup grated Parmesan cheese
1/4 cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
Focaccia bread slices
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.99$0.56/fl oz
Eggplant 1 ct, 1 pound
$1.99 avg/ea$1.99/lb
Morton Salt, Plain, 26 Ounce
$1.99$0.08/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$1.99$1.33/oz
Red Onion
$1.24 avg/ea$1.99/lb
Fresh Garlic, 4 oz
$1.12 avg/ea$4.49/lb
Not Available
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
$3.99$0.01/fl oz
Eggland's Best Classic Large White Eggs, 18 count
$5.49$3.66 each
Wholesome Pantry Organic Grape Tomatoes, 1 pint
$4.99$4.99/pt
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
Curly Parsley, 1 bunch, 1 each
$2.49
McCormick Ground Cayenne Red Pepper, 1 oz
$4.49$4.49/oz
Not Available
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.