Israeli Chicken and Aubergine Shakshuka is a traditional Israeli recipe for a classic stew of chicken and aubergines in a spiced tomato sauce into which eggs are cracked and baked before serving. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Chicken and Aubergine Shakshuka.
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his flavourful and vibrant dish is a staple of Israeli cuisine, with tender chicken, smoky aubergine, and rich tomato sauce, this shakshuka recipe is a true classic.
Ingredients:
500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 large aubergines, sliced into 6mm thick rounds
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
Salt and freshly-ground black pepper, to taste
400ml tin diced tomatoes
2 large eggs
Fresh flat-leaf parsley, chopped to garnish
Method:
Pre-heat oven to 200°C.
Place a large cast-iron pan over medium heat.
Once hot add the olive oil and use to fry the chicken until nicely browned all over (about 5 minutes). Remove from pan with a slotted spoon and set aside.
Add the aubergine slices and cook until tender (about 10 minutes), turning them over about half way through).
5Add the onion, garlic, cumin and smoked paprika then season to taste with salt and freshly-ground black pepper. Cook until onion is translucent (about 3-4 minutes).
Stir in the diced tomatoes (and their juice) then bring to a simmer.
Use a spoon to make 2 wells or indentations in the sauce and crack an egg into each well.
Transfer the pan to the centre of your pre-heated oven and bake for 15-20 minutes, or until eggs are set.
Garnish with chopped parsley and serve hot straight from the pan.
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