Nourish With Balance.

© Talia Cecchele, 2018

Smokey Eggplant Shakshuka

September, 2019

This is the perfect weekend brunch recipe (but can be eaten at any time really). The sauce mixture can be cooked in bulk (without the egg) and frozen in single portions or to serve four. Just defrost, re-heat and add the egg for a super quick meal.

Smokey Eggplant Shakshuka

Serves 4

Ingredients

  • 1 eggplant, cut into 3cm cubes

  • 3 tbs olive oil

  • 1 capsicum, sliced lengthways

  • 400g diced tinned tomato

  • 500ml passata sauce 

  • 2 tsp smoked paprika 

  • 1/2 tsp cumin

  • 2 garlic cloves, crushed

  • 4 eggs

  • Salt and pepper for taste

  • Sourdough bread for serving

Method

  1. Heat oil in large fry pan over medium-high heat

  2. Cook eggplant for about 10 mins until soft, stirring so all sides are cooked

  3. Add remaining ingredients except eggs, mix through and cook for further 10 minutes

  4. Make 4 wells in the mix and crack one egg into each

  5. Reduce to medium heat

  6. Cover with lid and cook for 3-5 minutes until egg white is opaque and yolk is runny (can cook for longer if you don't like runny eggs)

  7. Divide into 4 bowls and serve with buttered sourdough