- 1 large, firm eggplant (about 1 lb.), diced
- 3 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup pitted Greek green olives, coarsely chopped
- 1 small fresh red chile, such as finger or Fresno, sliced
- 4 cloves garlic, sliced
- 1 teaspoon (about 1/3 palmful) each ground coriander, ground cumin and paprika or smoked sweet paprika
- A pinch of ground cinnamon
- 1 can (15 oz.) tomato sauce or about 2 cups tomato puree or passata
- 1 tablespoon harissa paste or hot sauce
- 4 large organic cage-free eggs, such as Araucana
- 1/3 cup (a generous handful) fresh cilantro leaves, coarsely chopped
- Warm pita (I like Kalustyan's), charred and torn into large pieces
Sprinkle the eggplant with salt and let drain 10 minutes.
In a large skillet with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, olives, chile, garlic and spices. Cook, stirring often, until the onion softens, about 5 minutes. Add the eggplant; partially cover and cook, stirring occasionally, until softened, about 10 minutes. Stir in the tomato sauce and harissa. Using the back of a spoon, make 4 evenly spaced wells in the eggplant mixture. Crack the eggs, then pour one into each well. Reduce the heat to medium. Cook until the whites are set, about 5 minutes. Spoon the shakshuka into 4 shallow bowls; top with cilantro. Serve with the pita.