A slow-cooked eggplant and tomato dish, distinct from classic shakshuka, often without eggs.
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Ingredients
🍆2 eggplants, cubed
🍅4 tomatoes, chopped
🧄4 cloves garlic
🌶️1 tsp paprika
🥚4 eggs
Method
Serves 2
1
Sauté the eggplant in oil until softened and lightly browned.
2
Add tomato, garlic, and paprika, and simmer until it forms a thick sauce.
3
Crack the eggs into the sauce.
4
Cover and cook until the eggs are just set.
5
Serve hot with bread.
✓ What Makes it Authentic
This Jerusalem-style preparation reflects local variations of shared regional dishes, built on slow-cooked eggplant rather than the more typical pepper-tomato base.
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