Smoky Eggplant and Lentil Shakshuka with Toasted Zaatar Flatbreads

Ingredients

• •2 medium eggplants, diced
• •1 cup dried green or brown lentils, rinsed
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 red bell pepper, diced
• •1 can (14 oz) diced tomatoes
• •1 tablespoon tomato paste
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper (optional)
• •4-6 large eggs
• •1/4 cup fresh cilantro, chopped (for garnish)
• •Salt and pepper, to taste
• •4 flatbreads (store-bought or homemade)
• •1 tablespoon zaatar spice blend
• •2 tablespoons olive oil, divided

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 20-25 minutes, or until the eggplant is tender and slightly charred.

2. 2

   While the eggplant roasts, cook the lentils. In a medium saucepan, add the rinsed lentils and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the lentils are tender but not mushy. Drain and set aside.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until soft and translucent.

4. 4

   Add the minced garlic and diced red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.

5. 5

   Stir in the roasted eggplant, canned diced tomatoes, tomato paste, smoked paprika, ground cumin, ground coriander, and cayenne pepper (if using). Mix well and let the mixture simmer for 8-10 minutes to allow the flavors to meld.

6. 6

   Gently stir in the cooked lentils and season the mixture with salt and pepper to taste. Use the back of a spoon to create 4-6 small wells in the sauce, depending on the number of eggs you’re using.

7. 7

   Crack the eggs into the wells, cover the skillet, and reduce the heat to low. Cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny. Adjust the cooking time based on your preference for egg doneness.

8. 8

   While the shakshuka cooks, prepare the flatbreads. Heat a dry skillet or griddle over medium heat. Brush each flatbread with olive oil and sprinkle with the zaatar spice blend. Toast each flatbread for 1-2 minutes per side, or until warm and slightly crisp.

9. 9

   Garnish the shakshuka with fresh cilantro, and serve it straight from the skillet alongside the toasted zaatar flatbreads. Enjoy immediately.