Aubergine Shakshuka

AUBERGINE SHAKSHUKA

The flavours of roasted aubergine go so well with shakshuka and gives this popular dish a nice twist. I have found that my eggs cook best for a little while on the stove and a little bit under the oven grill, so try and make this in a pan that can go in the oven- otherwise just on the stove is no problemo.

INGREDIENTS (serve 3-4)
- 2 aubergines
- 1 tin of chopped tomatoes
- 4 eggs
- 15g parsley
- 6-7 cherry tomatoes
- 1 onion
- 1 lemon
- 1 tsp cumin powder
- 1 tsp paprika powder
- feta, pomegranate & fresh koriander for topping
- olive oil, salt, pepper

1. Set oven to 200. Cut the aubergine into thick slices and add to a baking tray and sprinkle with olive oil, salt & pepper. Roast for about 15 minutes until soft and brown.
2. Meanwhile, in a large saucepan, saute an onion in olive oil . Add the halved cherry tomatoes and fry until soft. Add the canned tomatoes and simmer on low heat.
3. Cut the roasted aubergine in smaller pieces. Add to a bowl with: juice of half a lemon, tbsp olive oil, half of the freshly chopped parsley and season with cumin, paprika powder, salt & pepper. Combine and then add it to the tomato sauce. Stir it in and let simmer for 5 minutes on low heat.
4. Set oven to grill.
5. Turn up the heat on the pan a bit and make 4 wells in the sauce. Crack an egg in each well. Put the lid on the pan and leave it for around 3-4 minutes. To finish off pop the pan (lid off) in the oven to cook the top of the eggs for around 2-3 minutes. Check your eggs to see if they are cooked how you like it.
6. Time to serve! Garnish with feta, pomegranate seeds and the rest of the fresh herbs and a squeeze of lemon. Serve with bread to dip in the runny egg! Enjoy! ✨