Spiced Eggplant and Tomatoes With Runny Eggs
A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It’s topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds Italian eggplant, cut into 1-inch cubes
- 1 ½teaspoons kosher salt (Diamond Crystal), plus more as needed
- ⅓cup pine nuts or slivered almonds
- 1 ¼teaspoons baharat blend (or use another spice blend, such as garam masala)
- Freshly ground black pepper
- 5 ½tablespoons extra-virgin olive oil, plus more as needed
- ½teaspoon finely grated lemon zest
- 3fat garlic cloves, finely grated, pressed or minced
- 2cups chopped fresh tomatoes (about 1 pound)
- ¾cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination, plus more for garnish
- 4to 6 large eggs
- Lemon wedges, for serving
- Plain whole-milk yogurt, for serving
- Hot sauce (such as Tabasco), for serving
Instructions
Step 1
Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.Step 2
In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.Step 3
Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.Step 4
When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.Step 5
Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.Step 6
Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.