Spiced Eggplant and Chickpea Shakshuka with Sumac Yogurt

Name: Spiced Eggplant and Chickpea Shakshuka with Sumac Yogurt
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium eggplant (cut into 1-inch cubes); 1 large onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1 can chickpeas (drained and rinsed); 1 can crushed tomatoes; 4 large eggs; Salt and pepper to taste; 1/4 cup fresh cilantro (chopped); 1 cup plain yogurt; 1 teaspoon sumac; 1 tablespoon lemon juice; Salt to taste

VegetarianMiddle EasternBreakfastVegetarianSpicyComfort Food

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Experience a vibrant fusion of smoky eggplant and hearty chickpeas simmered in a spiced tomato sauce, topped with creamy sumac yogurt.

Macronutrients per serving

grams

Protein

15.0g 21%

Fat

18.0g 25%

Carbs

40.0g 55%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

🌾 Fiber

10g

Promotes digestive health

✦ Antioxidants

High

Protects cells from damage

🔺 Calcium

15% DV

Supports bone health

Ingredients

Shakshuka Ingredients

2 tablespoons olive oil
1 medium eggplant cut into 1-inch cubes
1 large onion finely chopped
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 can chickpeas drained and rinsed
1 can crushed tomatoes
4 large eggs
Salt and pepper to taste
1/4 cup fresh cilantro chopped

Sumac Yogurt Ingredients

1 cup plain yogurt
1 teaspoon sumac
1 tablespoon lemon juice
Salt to taste

Instructions

1 Heat olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until golden and tender, about 7-10 minutes. Remove and set aside.
2 In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
3 Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
4 Add the chickpeas and crushed tomatoes to the skillet. Stir to combine, then return the eggplant to the skillet. Season with salt and pepper.
5 Simmer the mixture for 10 minutes, allowing the flavors to meld together.
6 Make four wells in the shakshuka mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
7 While the shakshuka is cooking, prepare the sumac yogurt by mixing the yogurt, sumac, lemon juice, and a pinch of salt in a small bowl.
8 To serve, sprinkle the shakshuka with chopped cilantro and dollop with sumac yogurt. Serve hot.