Israeli Brunch Shakshuka with Smoky Eggplant & Spicy Harissa – Paleo Friendly

Allergens

Eggs, Tomatoes

Ingredients

• 4 large eggs
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1/4 cup olive oil
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pan or skillet, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 3 minutes.
2. Add the garlic, bell peppers, eggplant, smoked paprika, salt, and pepper. Cook until the vegetables are tender, stirring occasionally, for about 8 10 minutes.
3. Stir in the crushed tomatoes and harissa paste. Bring to a simmer, then reduce heat to low and cook for an additional 5 minutes, allowing flavors to meld together.
4. Create four small wells in the sauce using the back of a spoon or a small ramekin. Crack an egg into each well.
5. Cover the pan with a lid and simmer gently until the eggs are cooked to your desired doneness, about 8 10 minutes for runny yolks.
6. Garnish with fresh parsley before serving.

Chef’s Insight

Don't be afraid to adjust the heat level by adding more or less harissa paste, according to your preference.

Notes

This recipe is suitable for a Paleo diet as it avoids grains, legumes, and dairy products.