Eggplant Shakshuka

Cubes of tender eggplant mingle with a harissa-spiced tomato sauce and soft-cooked eggs in this smoky and satisfying one-pan meal.

123 Calories

14g Carbohydrates

18g Protein

414mg Potassium

1g Fiber

1g Sugar

1 globe eggplant, trimmed and cut into 1-inch cubes (about 5 cups)
4 cups water
1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste
3 tablespoons olive oil, divided
3/4 cup sliced red sweet mini peppers
3/4 cup sliced red onion
1 tablespoon thinly sliced garlic cloves (about 3 garlic cloves)
2 tablespoons spicy harissa (such as Mina)
2 teaspoons smoked paprika, plus more for sprinkling
2 teaspoons granulated sugar
1 teaspoon ground cumin
1 (28-ounce) can peeled whole plum tomatoes, undrained and roughly crushed by hand
4 large eggs
1 1/2 ounces feta cheese, crumbled (1/4 cup)
Fresh cilantro leaves, for garnish
Warm pita bread, for serving