Shakshuka Eggs

Shakshuka Eggs

1 Tbs. olive oil
1/2 large zucchini, chopped
1/2 medium eggplant, chopped
sea salt
20 oz. crushed tomatoes (in sauce)
1/2 tsp. cumin seeds
1/2 tsp. caraway seeds
1/2 tsp. Cyprus lemon salt
1/2 tsp. Hungarian paprika
1/4 tsp. chipotle powder
4 pastured eggs
freshly ground pepper
2 Tbs. fresh lemon thyme

 

After chopping the veggies, arrange on a kitchen towel and liberally salt. Allow to “sweat” for 15-20 minutes. This process removes excess moisture, as well as the bitterness often found in eggplant.

Heat the oil in a large cast iron skillet. Add the zucchini and eggplant and sauté over medium heat until translucent, 5 to 10 minutes. Add the tomatoes and sauté for another 2 minutes, stirring in the spices.

Crack the eggs into the tomato mixture. 
Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Sprinkle with freshly ground pepper and fresh lemon thyme to serve.