This version of shakshuka, a Middle Eastern poached-egg dish, adds aubergine to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
Serve with fat free yoghurt topped with dukkha powder and pomegranate, chicken mince and peas, pita bread and spiced chai. Nothing gets better than a hearty Sunday brunch with the family!!!!
Aubergine Shakshuka Eggs
* 1 Tbs. olive oil
* 1 small onion, chopped * 1 1/2 tsp. sweet paprika
* 1 1/2 tsp. ground cumin
* 1/4 tsp. dried red pepper flakes
* 1 medium aubergine, cut into 1/2-inch cubes
* Chopped mixed peppers * 1 1/4 cups thick crushed tomatoes
* 3 cloves garlic, minced * 1/3 cup chopped coriander divided * 6 large eggs
1 Pour oil into medium non-stick skillet. Add next 6 ingredients, and toss to combine. Mix in eggplant and peppers. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup coriander ; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.
2. Put the tomato and vegetable stew into individual ramekins. Make wells into the ramekins and drop 1 egg in each. Place in a preheated oven at 180 degrees and bake for 6-7 minutes. Sprinkle with remaining coriander and serve with just pita bread or whatever you may please!!!! #meal1#meal2#meal3#sundaybrunch#shakshuka#eggs#protein#vegetablestew#pitabread#carbs#middleeastern#turkish#shazeats#mandysway