Italian Market Shakshuka
Recipe - The Fresh Grocer - Corporate
Italian Market Shakshuka
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 tbs olive oil, divided
medium eggplant, cut. Into. 1⁄2-inch cubes (about 1 pound)
1/2 tsp each kosher salt
1/2 tsp ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
1/3 water
6 eggs
2 on-the-vine cherry tomato stems
1/4 cup grated Parmesan cheese
1/4 cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
Focaccia bread slices
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
Eggplant 1 ct, 1 pound, 1 Pound
$1.99 avg/ea$1.99/lb
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz, 3 Pound
On Sale! Limit 4
$5.99 was $6.99$2.00/lb
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Ragú Chunky Garden Combination Sauce, 45 oz, 45 Ounce
$4.99$0.11/oz
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$4.49$0.37 each
Wholesome Pantry Organic Grape Tomatoes, 1 pint, 1 Pint
$3.99$3.99/pt
ShopRite Shaved Parmesan Cheese, 6 oz, 6 Ounce
$4.49$0.75/oz
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
McCormick Crushed Red Pepper, 1.5 oz, 1.5 Ounce
$3.99$2.66/oz
ShopRite Hot Stuff! Fresh Italian Bread, 16 oz, 1 Each
On Sale!
$2.49 was $3.99
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.