Israeli shakshuka with poached egg and eggplant

Israeli Shakshuka with Poached Egg and Eggplant is a delicious and healthy dish that is perfect for breakfast, brunch, or even dinner. This dish is a combination of eggs, tomatoes, eggplant, and spices that create a flavorful and satisfying meal.

To make this dish, you will need the following ingredients per serving:

- 1/2 small eggplant, diced
- 1/2 small onion, diced
- 1 garlic clove, minced
- 1/2 red bell pepper, diced
- 1/2 can of diced tomatoes
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1-2 eggs
- Fresh parsley for garnish

To start, heat a skillet over medium heat and add a tablespoon of olive oil. Add the diced eggplant and cook until it starts to soften, about 5 minutes. Add the onion, garlic, and red bell pepper and cook until the vegetables are tender, about 5-7 minutes.
Add the diced tomatoes, cumin, paprika, salt, and pepper to the skillet and stir to combine. Let the mixture simmer for about 10 minutes until the sauce has thickened.
Using a spoon, make a small well in the sauce and crack an egg into it. Repeat with another egg if desired. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes until the whites are set but the yolks are still runny.
Garnish with fresh parsley and serve hot with crusty bread or pita.
This Israeli Shakshuka with Poached Egg and Eggplant is a perfect combination of savory and spicy flavors. The eggplant adds a nice texture to the dish, while the spices give it a Middle Eastern flair. The poached eggs on top add a creamy and rich element to the dish.
This dish can be classified as a breakfast or brunch dish and its three main ingredients are eggplant, tomatoes, and eggs.
Overall, this Israeli Shakshuka with Poached Egg and Eggplant is a must-try dish that is easy to make and will impress your guests.