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Shakshuka Recipe

Preheat the broiler to 220°C/425°F/gas mark 7.

Warmth 1 tablespoon of oil in a huge griddle. Season the aubergine cuts and fry them in clusters for 3–4 minutes on each side, until brilliant and delicate, adding more oil as vital. Move the cuts to a plate as they are cooked.

Warmth 2 tablespoons of oil in a medium griddle and sauté the onion delicately over a low to medium warmth for around 8 minutes, blending sometimes, until mellowed. Mix in the garlic and cook briefly.

Tip the tomatoes into the container alongside any juice and mix into the onion. Cook for 8 minutes until the tomatoes have separated and mollified – they ought to be a mash.

Pour in the tomato squeeze and cook, again over a low warmth, for 5 minutes. The sauce will be very thick by this stage.

Season with salt, dark pepper and the cumin, if utilizing.

Spread a layer of aubergine cuts over a huge, ovenproof dish, then, at that point spoon over a large portion of the pureed tomatoes. Rehash to make two layers.

Make an opening in the sauce with the rear of an enormous spoon and break an egg into it. Do similar all round the dish until you’ve situated every one of the eggs. Disperse over the feta.

Prepare in the broiler for 5 minutes. Take the leaves out the parsley and mint twigs, and slash generally. When the shakshuka is prepared, disperse over the spices and present with the warm pitta bread.