Shaksshuka with eggplant

Ingredients for 2 servings:
Onion-0.5 pcs
. Garlic-2 small cloves
Medium-sized tomatoes-3 pcs.
Small eggplant — 1 pc.
Eggs — 3-4 pcs.
Soft cheese — 30 g
Butter-10 g
vegetable oil-3 tbsp. l.
Paprika-0.5 tsp.
Dry basil-0.5 tsp.
Mint-0.5 tsp.
Salt — 0.5 tsp.
Sugar — 0.5 tsp.
Fresh herbs — to taste

Direction :

Saute diced onion and finely chopped garlic in vegetable oil over medium heat until tender.
Add the diced eggplant and butter, and fry everything until golden brown.
Add peeled tomatoes and spices to the vegetables, cut into medium cubes, and simmer for 10-12 minutes.
Make holes in the sauce for the number of eggs and carefully beat the eggs into them. Mix the protein lightly with the vegetables.
On top, tear the cheese with your hands. Cook over medium heat until the egg white is completely cooked through. Salt the eggs and sprinkle the shakshuka with your favorite herbs

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