Eggplant Shakshuka "Sabich"

Use Saturday Sauce and eggplant for a twist on traditional shakshuka. Add it to a pita with some amba tahini to make a pseudo-sabich and trust us, it will not disappoint. 

Serves 2-4

Eggplant Shakshuka 

1/4 Cup Olive Oil 

Pinch of Kosher Salt

1 Eggplant, Cubed 

1 16 oz. jar Saturday Sauce

4 Eggs

2 Pitas, halved 

 

Amba Tahini

1 Cup Tahina (we used La Boite Tahina)

1/2 Cup Cold Water 

1/2 Cup Amba (Amba sauce or Dried Amba, or combination) 

Salt, as needed

 

Equipment

Blender

 

1. Preheat your oven to broil. Combine your cubed eggplant with olive oil until all pieces are coated. Place the eggplant directly onto a sheet pan and sprinkle a pinch of salt on top of your eggplant. Broil for 5-7 minutes and then take the eggplant out to toss on the pan before placing it in the oven for another 5-7 minutes, so that all sides get fully cooked (soft) and golden brown. 
2. In pan, combine your Saturday Sauce and eggplant and heat over the stove on medium-low heat until both are warmed.
3. Once the sauce is warm, create four little "divets" for your eggs and fill each one with an egg. 
4. Cook on med-low until your egg whites are fully cooked, about 5-8 minutes (if you prefer that your yolks are hard as well, cook for additional time until yolks are cooked to your liking).
5. In a blender, combine your tahini, cold water and amba sauce. You can add water as needed to reach your desired consistency. Add salt to taste as needed.
6. Warm and halve your pitas, place the eggplant shakshuka inside (one egg and extra sauce with eggplant), top with amba tahini and serve!