Spiced Eggplant and Chickpea Shakshuka with Sumac Yogurt

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 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 can chickpeas, drained and rinsed
• 1 can crushed tomatoes
• 4 large eggs
• Salt and pepper to taste
• 1 cup fresh cilantro, chopped

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

Method

1. 01
   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. 02
   In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
3. 03
   Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
4. 04
   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. 05
   Simmer the mixture for 10 minutes, allowing the flavors to meld together.
6. 06
   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. 07
   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. 08
   To serve, sprinkle the shakshuka with chopped cilantro and dollop with sumac yogurt. Serve hot.