Spanish Shashuka (Serves 4)
1 Pound Tomatoes 1 Medium Yellow Onion, peeled and diced 4 Cloves Garlic, peeled and minced 1 Large Red Bell Pepper ½ Fresno Pepper (Optional) Pinch of Salt 4 Tablespoons Extra Virgin Olive Oil 1 Large Eggplant, diced into ½ inch pieces ½ Teaspoon Freshly Ground Black Pepper ¼ Cup Chopped Flat Leaf Parsley 4 Eggs
1 Preheat oven to 375°F.
2 Bring a large pot of water to a boil. Cut a small 'X' on the end of each tomato and quickly scald them in the boiling water (1 - 2 minutes). Remove the tomatoes, peel them, and coarsely chop them. Set them aside.
3 Sauté the onion, garlic, and peppers in the olive oil and a pinch of salt in a skillet over medium heat until onions begin to become soft. About 10 minutes.
4 Add the eggplant and black pepper and continue to cook about 5 minutes more, until eggplant absorbs the oil.
5 Add the tomatoes and bring mixture to a simmer, covered, for about 10 minutes.
6 With a ladle, make 4 hollows in the surface of the mixture and crack an egg into each indentation. Place skillet in the oven and bake until eggs whites are done but yolks are still runny--about 5 - 10 minutes.
7 Garnish with parsley.