# Shakshuka with Baked Eggplants

A delicious and easy recipe for shakshuka with baked eggplants.

- Servings: 4 servings
- Total time: 15 min
- Cuisine: Middle Eastern
- Category: Breakfast
- Language: en

## Ingredients

- 3 eggplants
- 2 tablespoons olive oil
- 1 handful rosemary
- 1 pinch salt
- 2 cloves garlic
- 1 teaspoon red pepper
- 1 onion
- 2 tablespoons tomato paste
- 4 tomatoes
- 1 green chili pepper
- 4 eggs
- 1 handful parsley
- 1 bread

## Instructions

1. Cut the eggplants in half and season with olive oil, rosemary, and salt.
2. Add the garlic cloves to the eggplants.
3. Wrap the eggplants in aluminum foil and bake.
4. In a pan, saute the chopped onions with olive oil.
5. Add the tomato paste and mix.
6. Add the chopped tomatoes and green pepper and cook until softened.
7. Once the eggplants are baked, remove the foil and place them on a baking sheet.
8. Slit the eggplants lengthwise and scoop out the flesh.
9. Chop the eggplant flesh.
10. Mix the chopped eggplant with the tomato mixture in the pan.
11. Add salt and pepper to taste.
12. Crack four eggs into the mixture.
13. Sprinkle with parsley and cover the pan to let the eggs cook.
14. Serve hot with bread.

## Equipment

- knife
- aluminum foil
- frying pan
- spoon
- food processor

## Source

- Original video: https://vm.tiktok.com/ZNdeHe3WU/
- Recipe page: https://www.cliprecipe.com/recipe/0dff6c04-312b-48ee-9bc5-f5ac0bb421bb
- Extracted: 2025-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt