Name: Shakshuka eggs with eggplant
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1/2 an onion, finely chopped; 1 clove garlic, crushed; 1 capsicum, deseeded, chopped; 1/2 an eggplant, cut into 1cm cubes; 1/4 teaspoon chilli powder, to taste; 1 teaspoon cumin; 1 teaspoon paprika; pinch of cayenne pepper; 2 x 400g canned chopped tomatoes; 2 tablespoon tomato paste; 1 1/4 teaspoon sugar; salt and pepper; 5-6 eggs; a handful chopped parsley and warmed pita or naan bread, to serve (optional)

Shakshuka eggs with eggplant

This shakshuka recipe is well worth a try! This popular breakfast dish sees eggs poached in a spiced, full-flavour tomato sauce. Serve with pita or naan bread for a healthy brunch

Serves 4

Cook

40M

This recipe first appeared in Food magazine.

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Ingredients

1 tablespoon olive oil

1/2 an onion, finely chopped

1 clove garlic, crushed

1 capsicum, deseeded, chopped

1/2 an eggplant, cut into 1cm cubes

1/4 teaspoon chilli powder, to taste

1 teaspoon cumin

1 teaspoon paprika

pinch of cayenne pepper

2 x 400g canned chopped tomatoes

2 tablespoon tomato paste

1 1/4 teaspoon sugar

salt and pepper

5-6 eggs

a handful chopped parsley and warmed pita or naan bread, to serve (optional)

Method

1.Preheat oven to 180°C. Heat oil in a large oven-safe frying pan or skillet. Add onion, garlic, capsicum and eggplant; cook gently for 5-7 minutes or until softened.

2.Add the spices, then stir in tomatoes, tomato paste and sugar; season. Simmer for 5-7 minutes or until starting to thicken, adding more chilli if desired.

3.Make indentations in the mixture with the back of a spoon. Break the eggs into a small cup, then pour into the indentations, spacing them evenly around the pan.

4.Place pan in the oven and cover with a lid or baking tray. Cook for 10 minutes or until the eggs are done to your liking. If you don’t have an oven-safe frying pan, leave the pan on the stovetop, but cover it and simmer gently 10-15 minutes, or until eggs are cooked and sauce has slightly reduced.

5.Sprinkle with parsley and serve with warmed bread to mop up the juices, if desired.

Serves 4-6. – Add a sausage such as a Merguez – a spiced North African lamb sausage. Try serving for brunch with hash browns. For the kids, reduce the chilli and stir in a can of baked beans. PER SERVE (6) Energy 126kcal, 531kj • Protein 7.8g • Total Fat 6.5g • Saturated Fat 1.3g • Carbohydrate 7.5g • Fibre 3.5g • Sodium 181mg

Note

Sophie Gray

Ingredients

Method

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