Mediterranean Eggplant Shakshuka
Hosting brunch for a crowd? This recipe easily doubles.
UC patients following a Mediterranean diet rich in anti-inflammatory foods may be better protected against flare-ups. And although many experience lactose intolerance, feta is a cultured cheese that contains enzymes that help break down lactose naturally. (But if you’re highly sensitive, just leave it out.) Get the scoop on how we developed our UC Cooking Club recipes!
- 1 medium eggplant, sliced into cubes (no need to peel)
- ¾ tsp. kosher salt, divided
- 2 Tbsp. extra-virgin olive oil
- 3 garlic cloves, minced
- 4 cups fresh baby spinach
- 1 (15-oz.) can crushed tomatoes
- 2 Tbsp. mild harissa paste
- ½ cup crumbled feta cheese, divided (optional)
- 5 large eggs
- 3 Tbsp. chopped fresh parsley
- Crusty bread for serving (optional)
- Preheat oven to 375°F. Sprinkle eggplant with ¼ tsp. of the salt and place in a colander. Let drain for 15 minutes.
- Heat oil in a large, oven-safe skillet over medium. Add eggplant; cook 7 to 8 minutes, stirring occasionally, until tender. Add garlic and spinach; cook 2 minutes, until spinach wilts and garlic is fragrant. Season with ¼ tsp. salt.
- Stir in tomatoes and harissa; simmer, uncovered, for 5 minutes. Stir in half of feta cheese, if using.
- Gently crack eggs into skillet over tomatoes. Season eggs with remaining ¼ tsp. salt, and sprinkle remaining feta cheese over the top. Transfer skillet to preheated oven and bake until eggs are just set, about 10 minutes. Sprinkle with parsley and serve with bread, if desired.