Poached Eggs with Red Pepper and Eggplant

Poached Eggs with Red Pepper and Eggplant

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4

Whether for brunch or dinner, this easy shakshuka-inspired recipe (poached eggs in a fiery tomato sauce) gets a red pepper and eggplant twist.

  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free




Note from Ricardo

If you happen to find ajvar or pindjur red pepper spread (a Balkan condiment made from puréed vegetables and spices) in the grocery store, don’t hesitate to incorporate it into the recipe! It is available in many grocery stores, and can be found among the olives and marinated artichokes. Use 1 small can (14 oz/398 ml) of diced tomatoes with 1 cup (250 ml) of avjar or pindjur, adding them to the skillet at the same time and therefore omitting the red bell pepper from the recipe.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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