The Best Shakshuka Recipe

1 Preheat the broiler to its highest possible temperature. In a large oven-proof skillet, heat the olive oil over medium heat. Sautée chopped onions and minced garlic until translucent. Add spices, salt and pepper and stir to coat. Add diced fresh or canned tomatoes and diced eggplant. Cook until the liquid is reduced.


2 Make "wells" in the tomato stew and carefully break the eggs directly into them. Spoon a bit of sauce over egg whites to make them set faster. Put the skillet under the broiler for just a few minutes, until egg whites are set but yolks are still runny. 
3 Another option would be to cover the skillet with a lid and continue cooking shakshuka on the stove, reducing the heat to medium-low. Let it cook for no more than 10 minutes if you want your yolks to be runny. Garnish with fresh basil leaves and/or other suggested toppings. Serve with warm pita or crusty bread. Enjoy!