YOUR GROCERY LIST
0 recipes
Build Your Grocery List
Add recipes you plan to cook. Adjust what you need to buy, and then export your list.
Email successfully sent!
Done
Done

FREE SHIPPING AT AN ORDER VALUE OF 75 €

  • DPD FOOD Express

Save your favorite recipes MAKE AN ACCOUNT

What’s happening in the kitchen SIGN UP NOW

The Bitery Logo | The Bitery

Roasted Eggplant Shakshuka

Our traditional Shakshuka roasted in an eggplant. Super easy and as always super yummy and tasty.

 

Ingredients

Ingredients
Servings:
 Eggplants
cut in half
Eggs
g
Chopped Tomatoes
canned
g
Tomatoes
tsp
Tomato Paste
tsp
Sweet Smoked Paprika Powder
Garlic Clove
Salt & Pepper to taste
Handful Fresh Parsley
Calories
per serving
328
Carbs
33
Protein
17
Fat
14

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 °C and place a cooking pan over medium heat and drizzle in olive oil.
  2. Once Oil is hot enough add garlic and cook them until golden (do not burn).
  3. After few minutes, when garlic is golden, add chopped fresh tomatoes and cook them until they start to get softer. Add canned chopped tomatoes, sprinkle with salt and pepper to taste and cook for 10-15 minutes. Stir occasionally.
  4. After about 8 minutes of cooking, add tomato paste and smoked paprika.
  5. While sauce is cooking, prepare the eggplants. Cut each eggplant on half and with a knife make diagonal stripes on each half (flat side). Place eggplant on baking sheet facing flat size up. Sprinkle salt, pepper and 1 teaspoon smoked paprika and drizzle over olive oil.
  6. Place them on baking tray and bake for 10 minutes or until they got soft.
  7. Once sauce is done, take out the eggplants and spread the sauce over each half, then crack the eggs on top.
  8. Place the eggplants back to the oven and bake for another few minutes, until eggs are done.
  9. Once done, sprinkle over fresh parsley and serve it warm.

Preparing In The Kitchen
  1. Preheat the oven to 180 °C and place a cooking pan over medium heat and drizzle in olive oil.
  2. Once Oil is hot enough add garlic and cook them until golden (do not burn).
  3. After few minutes, when garlic is golden, add chopped fresh tomatoes and cook them until they start to get softer. Add canned chopped tomatoes, sprinkle with salt and pepper to taste and cook for 10-15 minutes. Stir occasionally.
  4. After about 8 minutes of cooking, add tomato paste and smoked paprika.
  5. While sauce is cooking, prepare the eggplants. Cut each eggplant on half and with a knife make diagonal stripes on each half (flat side). Place eggplant on baking sheet facing flat size up. Sprinkle salt, pepper and 1 teaspoon smoked paprika and drizzle over olive oil.
  6. Place them on baking tray and bake for 10 minutes or until they got soft.
  7. Once sauce is done, take out the eggplants and spread the sauce over each half, then crack the eggs on top.
  8. Place the eggplants back to the oven and bake for another few minutes, until eggs are done.
  9. Once done, sprinkle over fresh parsley and serve it warm.

You May also love

Chocolate Breakfast Quinoa Bowl

Pear Kefir Bowl

Pumpkin Shakshuka

WE believe in

Real food
Real people
Real Life

Our Values

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

The bitery

Help & Support

PRODUCTS

Give us a Hug

Facebook Instagram Linkedin Pinterest Twitter

2022. © The Bitery GmbH. All rights reserved. | Cookies

Change your language on the web

Search

Search
Facebook Instagram Pinterest

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.