SHAKSHUKA with Indian flavors by Foodie’s Chef Laura Brennan
Shakshuka. What is that you ask? It’s a pan of stewed vegetables with tomatoes that become the ‘nest’ for pan-poached eggs. It’s a dish that may have originated in Tunisia, but has been...
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Ingredients
- 1 medium sweet white or Spanish onion
- 2-4 tablespoons olive or other vegetable cooking oil
- 2-3 cloves garlic
- 10-12 ounces eggplant
- 1-pound fresh tomatoes
- 12 ounces fresh green beans
- u00bd cup cooked chickpeas (drained and rinsed if using canned)
- u00bd cup Goan Coconut Simmer Sauce (**see substitution below), plus more as needed to adjust
- texture
- Juice of u00bd fresh lime
- Kosher salt
- fresh cracked black pepper
- 4 whole eggs
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