Shakshouka Vegetable Ragout with Eggplant and Meaty Mushrooms
 
 
A hearty and extremely healthy veggie dish that can be used with eggs at breakfast or over rice for dinner. Super versatile, delicious and nutritious!
Author:
Recipe type: Entree, Breakfast, Side
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • olive oil, enough to saute
  • 1 Tablespoon smashed garlic
  • ½ cup onion, chopped
  • ½ pound mixed mushrooms (I used king oyster and king trumpet), chopped
  • ¼ cup baby japanese eggplant, chopped
  • 1 pound zucchini, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup sweet cherry tomatoes, halved
  • ½ cup  prepared tomato sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • salt and pepper, to taste
  • 2 eggs
  • few squirts hot sauce, optional
Instructions
  1. Heat olive oil in a large cast iron skillet, add garlic and onions and saute for a few minutes until fragrant.
  2. Add mushrooms and eggplant and saute for 5 minutes.
  3. Add zucchini, tomatoes, peppers, tomato sauce, thyme, cumin, paprika, cayenne, salt and pepper and simmer, stirring occasionally, for 10 minutes.
  4. Using the back of a spoon, make 2 indentations in the mixture for the eggs. Crack two eggs into your indentations, reduce heat to low and cover skillet. Cook until white are opaque but yolks are still tender and jiggly.
  5. Plate mixture and top with a few squirts of your favorite hot sauce if desired.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/10/22/shakshouka-vegetable-ragout-with-eggplant-and-meaty-mushrooms/