Eggplant, Chickpea, and Chard Shakshuka
Eggplant, Chickpea, and Chard Shakshuka is an amazing North African Dish
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Dishes
Cuisine: African
Servings: 4 to 6 servings
Calories: 341kcal
Author: Julia
For Serving:
- 1/3 cup feta cheese crumbles see note*
- 1/4 cup fresh parsley chopped
- 4 slices bread of choice toasted
Add the avocado oil to a 10 or 12-inch cast iron skillet and heat to medium-high.
Add the onion, bell pepper and garlic cook, stirring occasionally, until vegetables soften, about 3 minutes. Stir in the eggplant and sauté until golden-brown, about 5 to 8 minutes. Add the diced tomatoes, cumin, cayenne, chili powder and sea salt and bring to a full boil.
Add the chopped chard leaves and chickpeas. Cover, and cook until chard has wilted, about 2 to 3 minutes.
Dig 4 to 6 wells into the shakshuka mixture and crack eggs into the wells. Reduce heat to medium-low, cover, and cook until the egg whites have set up, about 10 to 15 minutes.
Sprinkle with feta cheese and fresh parsley. Serve with toasted bread.
Serving: 1serving | Calories: 341kcal | Carbohydrates: 46g | Protein: 17g | Fat: 12g | Fiber: 13g | Sugar: 11g