By Alexandra Shytsman
The pungent, nutty flavor of Le Palet de Chevre is the perfect cheese to stand up to the bold flavors of shakshuka.
- 1 medium eggplant (about 1/2 pound), peeled and cut into 1/4 cubes
- 2 teaspoons coarse salt
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely diced
- 1/2 teaspoon fine sea salt, divided
- 3 medium garlic cloves, minced
- 1/2 red chili pepper, ribs and seeds removed, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 3 cups canned crushed tomatoes
- Freshly ground black pepper, to taste
- 4 eggs
- 1/2 round of Le Palet de Chèvre Crémeux goat cheese, torn into small bits
- Basil, cilantro, or parsley to garnish
- Grilled sourdough bread or pita, to serve
- Place the eggplant in a colander set over a plate and sprinkle with the coarse salt. Toss lightly and let stand for 10 minutes. Rinse off the salt and set the eggplant aside.
- Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 teaspoon salt and cook for 5 minutes, stirring frequently, until translucent. Add the garlic, chili, cumin, and caraway seeds and cook for another minute. Raise the heat to medium and add the eggplant. Cook for 5 minutes, stirring occasionally, until the eggplant has started to soften. Add the tomatoes, the remaining 1/4 teaspoon salt, and pepper. Reduce the heat and simmer for 5 minutes. Taste the sauce and adjust seasonings to taste.
- Using a spoon, make 4 wells in the sauce and break the eggs into the wells. Partially cover the skillet with a lid and cook until the whites start to turn opaque, about 5 minutes. Remove the lid and continue to cook until the whites are completely set but the yolks are still runny, 5 to 8 minutes. Turn the heat off.
- Nestle in the bits of cheese into the sauce and garnish with herbs. Divide the shakshuka among 4 bowls and serve alongside grilled bread.