- For the shakshouka
- 4 Red Bell pepper
- 2 large onions
- 700 grams Eggplant
- 500 grams potatoes
- 500 grams zucchini
- 6 garlic
- 2 green chile peppers
- 5 tablespoons olive oil
- 250 milliliters Vegetable broth
- 1 can peeled tomatoes
- 4 eggs
Preheat the oven to 500°F.
For the shakshouka: Rinse the peppers, cut in half and remove the stems, seeds and pith.
Cut the onion in half lengthwise.
Cut the eggplant in half lengthwise.
Arrange the vegetables, cut-side down, on a baking sheet lined with parchment paper. Roast until the skin turns black and blisters.
Remove from the oven and let cool slightly. Peel the peppers and dice. Peel the onions and eggplant and coarsely chop.
Cut the chiles in half lengthwise, remove the stems, seeds and pith and then cut into thin rings.
Peel the potatoes and cut into 1 cm (approximately 1/3 inch) thick cubes.
Cut the zucchini into 1 cm (approximately 1/3 inch) thick cubes.
In a large Dutch oven, heat the olive oil and sauté the onions and potatoes until golden. Add the minced garlic and remaining vegetables and cook, stirring occasionally, for about 10 minutes. Add the broth and drained tomatoes. Combine the spices in a mortar and grind the spices to a powder. Add to the vegetable mixture and season with salt.
Make 4 wells in the vegetable mixture and break an egg into each well.
Cover and cook until the eggs are cooked to your liking.