Eggplant Shakshuka

Step 1

Dice the tomatoes and place dice and juice into a bowl. Sprinkle a pinch of sugar all over the tomatoes and let them sit until you prepare the rest of the ingredients.Dice the eggplant and place it into a separate bowl.Slice the garlic, chop the sage and separate the thyme leaves from the sprigs.

Step 2

Heat four tablespoons of oil in a large skillet over medium-low.

Step 3

Add the garlic and cook until fragrant and tender, 1 to 2 minutes; Add the dried oregano, bay leaf, cinnamon stick, and cloves. Stir in the tomato paste and cook for 2-3 minutes to develop flavor.

Step 4

Add the eggplant, season with sea salt and freshly ground pepper, and cook on medium heat for 3 minutes. Add the chopped sage and thyme leaves. Stir and cook on medium heat for 3 to 5 minutes until browned.

Step 5

Pour in the tomatoes—season with sea salt and freshly ground pepper. Add 1/4 cup of water and cook on low, medium heat until the sauce is thickened, about 20 minutes.

Step 6

Create four small wells in the eggplant sauce. Gently crack eggs into the wells. Season eggs with a pinch of sea salt. Cover with a lid and cook until eggs are just set 7 to 10 minutes.

Step 7

Sprinkle with red chili peppers and chopped fresh herbs and serve with tzatziki, rusks, or warm crusty bread.