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Finely chop 1 large onion
Dice eggplant and tomatoes into ½-inch cubes.
Place eggplant in a colander, and salt it to draw liquids out.
Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
Add chopped garlic cloves and spices.
With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
Squeeze the juice of 1/2 a lemon over the shakshuka.
Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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