I love a cultural crossover, and something I absolutely love is Shakshuka. Traditionally a North African dish served for breakfast, I have added a bit of an Ethiopian twist with Korerima and Bessobela.
These two ingredients pack so much flavor, and compliment the eggplant and eggs so well. Absolutely delicious with some crusty bread, or a fluffy pita, perfect not just for breakfast - any time of the day.
Ingredients:
- 1 eggplant, cubed
- 1 yellow bell pepper, finely diced
- 1 tbsp Korerima
- 2 tbsp olive oil
- 4 eggs
- 1 onion, finely diced
- 2 crushed garlic cloves
- 1 tbsp tomato paste
- ½ tsp Bessobela
- Fresh basil
- 1 lemon
Steps:
- Sautee onions with toasted Korerima in olive oil until translucent, about 5 minutes.
- Add in crushed garlic and bell pepper. Let cook for a few minutes.
- Add in tomato paste and Bessobela.
- Deglaze with water and add in your eggplant.
- Cover and let steam. Add in salt to taste.
- Create four openings in your skillet to nestle in your eggs.
- Crack eggs in openings and add in more salt and ground Korerima.
- Cover and let steam. Once eggs are at desired doneness, garnish with fresh basil and freshly squeezed lemon.
- Serve with crusty bread or warm pita.
