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Poached Eggs with Red Pepper and Eggplant

Whether for brunch or dinner, this easy shakshuka-inspired recipe gets a red pepper and eggplant twist.
6
28
40 min
TOTAL TIME
322
CALORIES
$1.74
PER SERVING
Poached Eggs with Red Pepper and Eggplant
Ingredients
11 INGREDIENTS
4 SERVINGS
Canned Diced Tomatoes
1 can canned diced tomatoes
Olive Oil
3 tbsp olive oil
Black Olives
3 tbsp black olives
pitted and quartered
Red Bell Pepper
1 whole red bell pepper
seeded and diced
Eggplant
1 lb eggplant
diced
Fresh Dill
3 tbsp fresh dill
coarsely chopped
Green Onion
2 whole green onion
thinly sliced
Eggs
6 whole eggs
Garlic
2 cloves garlic
chopped
Onion
1 whole onion
chopped
Chicken Broth
1/2 cup chicken broth
Directions
12 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
View Directions on http://www.ricardocuisine.com/
Health Info
Macros
18g
CARBS
21g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
PALEO
WHOLE 30
MEDITERRANEAN
Contains these allergens
EGGS
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Frequently Asked Questions
What are poached eggs?
What ingredients do I need to make poached eggs?
How do I prepare the eggs for poaching?
What is the best technique for poaching eggs?
Can I make poached eggs without vinegar?
How can I change the consistency or texture of my poached eggs?
What are some common mistakes to avoid when poaching eggs?
How should I store leftover poached eggs?