Eggplant Shakshuka with Olives and Feta - No Fail Recipes

Ingredients

• 2 tablespoons/30ml olive oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 5 ounces/100g sliced mushrooms
• 1 medium eggplant, cut into strips
• 12 pitted green olives, halves
• 1 teaspoon/5ml sweet paprika
• 1 teaspoon/ 5ml ground cumin
• ¼ teaspoon/1ml finely-chopped dried cayenne pepper or red pepper flakes
• 1 ¼ cups/300ml finely-chopped sweet tomatoes
• ¾ cup/180ml water
• 1 ounce/30g Feta cheese, crumbled
• 4 large eggs
• 1 tablespoon/15ml chopped fresh herbs, e.g. basil, oregano, marjoram or thyme
• Heat oil in a large skillet or cast-iron frying pan until very hot.
• Fry the first 8 ingredients together
• Add tomatoes and water.
• Cover and cook 10 minutes.
• Season with salt and pepper, if desired.
• Stir in Feta.
• Make 4 hollows in the vegetable mixture.
• Break an egg into each hollow.
• Cover and simmer for 5 minutes.
• Remove from heat, and leave to stand, covered, until the egg whites are set
• Sprinkle with fresh herbs. Serve.
• Main Dishes