Shakshuka serves 2-4

There are many different versions of this Tunisian dish. This one is inspired by the one from Jerusalem the Cookbook by Yotam Ottolenghi & Sami Tamimi. However, I have added aubergine and cut down on the spice, to accommodate my family. Feel free to adapt according to your taste.

Ingredients:

Rapeseed Oil

1/2 aubergine, halved lengthways and cubed 

2 cloves garlic, minced

1 tsp cumin

1 tsp harissa paste

2 large red peppers, sliced

1 large onion, sliced

800g tinned tomatoes

4 large eggs

sea salt

pinch caster sugar

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Method:

• In a large, deep frying pan, heat 2 tbsp oil.

• Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine.

• Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly.

• Add the peppers and fry for 10 mins, stirring often.

• Then add the tomatoes and sugar and stir.

• Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now.

• Taste to see if it needs extra salt.

• With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each.

• Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly.

• Put a mat on your table and serve the shakshuka straight from the pan.

• Serve with pita to mop up all those juices!