Eggplant Shakshouka
This is a one-pan Vietnamese-inspired eggplant shakshouka that features eggplant, juicy tomatoes, and cooked eggs simmered in a flavorful skillet sauce. You get fiber, antioxidants, and complete protein all in this dish!
Ingredients
- ⅓ cup chicken bone broth
- Eggplant, about 400-500g, cut in half
- Tomatoes, about 300-400g, cut in half
- 3 garlic cloves, cut in half
- 1 Tbsp tomato paste
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
Toppings
- 3 eggs
- Choice of bread
- Green onions
Instructions Start Cooking
- Add chicken bone broth to a pan over medium heat. Add the eggplant and tomatoes face-down along with garlic cloves to the pan. Allow broth to slightly boil, then cover the pan, reduce heat to low, and cook the vegetables for 15-20 minutes or until eggplant skin is loose (save the skin for later!).⅓ cup chicken bone broth, Eggplant, Tomatoes, 3 garlic cloves
- Remove the skin off the tomatoes and eggplant then mash the vegetables.
- Increase heat to medium and add in the seasonings. Stir over medium heat for 2 minutes until flavors are combined.1 Tbsp tomato paste, 1 tsp soy sauce, 1 tsp fish sauce, 1 tsp paprika, 1 tsp dried oregano
- Crack 3 eggs on the skillet. Cover and allow it to cook for 7-8 mins or until done.
- Once done, remove from heat, garnish, and serve with bread. Feel free to eat the skin for extra nutrients!¼ tsp salt, ¼ tsp pepper, 3 eggs, Choice of bread, Green onions
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