Shakshuka is an incredibly satisfying egg dish native to North Africa and the Middle East. The dish involves poaching eggs in a rich tomato sauce flavored with various herbs and spices. The pungent, nutty flavor of Le Palet De Chèvre Crémeux is the perfect cheese to stand up to the bold flavors of shakshuka.
1 medium eggplant (about ½ pound), peeled and cut into ¼” cubes
2 teaspoons coarse salt
1 tablespoon extra virgin olive oil
1 large yellow onion, finely diced
½ teaspoon fine sea salt, divided
3 medium garlic cloves, minced
½ red chile pepper (like Fresno), ribs and seeds removed, minced
1 teaspoon cumin seeds
½ teaspoon caraway seeds
3 cups canned crushed tomatoes
Freshly ground black pepper, to taste
½ round of Le Palet De Chèvre Crémeux goat cheese, torn into small bits
Basil, cilantro or parsley, to garnish
Grilled sourdough bread or pita, to serve
- Place the eggplant in a colander set over a plate and sprinkle with the coarse salt. Toss lightly and let stand for 10 minutes. Rinse off the salt and set the eggplant aside.
- Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and ¼ teaspoon salt and cook for 5 minutes, stirring frequently, until translucent. Add the garlic, chile, cumin and caraway seeds and cook for another minute. Raise the heat to medium and add the eggplant. Cook for 5 minutes, stirring occasionally, until the eggplant is starting to soften. Add the tomatoes, the remaining ¼ teaspoon salt, and pepper. Reduce the heat and simmer for 5 minutes. Taste the sauce and adjust the seasonings if needed.
- Using a spoon, make 4 wells in the sauce and break the eggs into the wells. Partially cover the skillet with a lid and cook until the whites start to turn opaque, about 5 minutes. Remove the lid and continue to cook until the whites are completely set but the yolks are still runny, 5 to 8 minutes. Turn the heat off.
- Nestle in the bits of cheese into the sauce and garnish with herbs. Divide the shakshuka among 4 bowls and serve alongside grilled bread.