Mushroom Eggplant Shakshuka Recipe

Name: Mushroom Eggplant Shakshuka Recipe
Ingredients: 1/4 cup olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 pound portobello, diced; 1 medium eggplant, peeled and diced (if it is the long Japanese eggplant, use two; no peeling necessary); 6 plum tomatoes, sliced thin; 1 cup freshly grated cheddar or other strong cheese, or diced feta cheese (watch for your salt: you might not need any!); 1 tablespoon turmeric; 2 tablespoons paprika; 2 good pinched red pepper flakes, more if you like a greater kick; 1 tablespoon cumin; 8 eggs; Chopped parsley and cilantro for garnish

levanacooks.com

Mushroom Eggplant Shakshuka—Levana Cooks presents a delicious Israeli-inspired breakfast that elevates traditional shakshuka with flavorful eggplants and mushrooms. Perfect for cheese lovers or...

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Ingredients

1/4 cup olive oil
1 onion, diced
4 cloves garlic, minced
1 pound portobello, diced
1 medium eggplant, peeled and diced (if it is the long Japanese eggplant, use two; no peeling necessary)
6 plum tomatoes, sliced thin
1 cup freshly grated cheddar or other strong cheese, or diced feta cheese (watch for your salt: you might not need any!)
1 tablespoon turmeric
2 tablespoons paprika
2 good pinched red pepper flakes, more if you like a greater kick
1 tablespoon cumin
8 eggs
Chopped parsley and cilantro for garnish