Black Shakshuka – Eggs in Roasted Peppers and Tomatoes

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the eggplants and peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side).

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 3
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
4. 4
   Chop the eggplant flesh with a knife.

   KnifeCutting board

   💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

For the Fried onion

1. 5
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 8
   Chop the roasted peppers and eggplant and add to the pan.

   KnifeCutting board
2. 9
   Add the paprika and cumin and stir for a minute, until fragrant.
3. 10
   Add the tomatoes and season with salt and black pepper. Turn down the heat and simmer for 15 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡The sauce is ready for the eggs when a spoon dragged across the bottom of the pan leaves a trail. A sauce that's too thin cooks the eggs in water, not in sauce.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 11
   Make wells in the Dressing and crack an egg into each one. Cover and cook 5–7 minutes, until the whites are set and the yolks are still runny.

   StoveLid

   💡Crack each egg into a small cup first and slide it into the well: that way the yolk doesn't break, and a stray bit of shell is easy to remove.
5. 12
   Sprinkle the parsley on top and serve immediately with fresh bread for dipping in the sauce.