I can’t believe I haven’t tried this combination before as it combines one of my favourite meals (Shakshuka) with my favourite vegetable (aubergines). For this variation on the classic Tunisian dish I’ve substituted aubergines for the sliced peppers which make up the original. The end result is more filling, and certainly more satisfying, which works brilliantly as a mid-week easy tea.
5 tbs olive oil
2 large red onions, thinly sliced
2 large aubergines, halved lengthways then thinly sliced
6 cloves of garlic, finely sliced
800ml passata or 2 x 400g tins of finely chopped tomatoes
2 tsp sugar
1 tsp cumin seeds
½ tsp caraway seeds
½ tsp chilli powder
5 free range eggs
100g feta, diced or crumbled
1 tbs sumac
1 small bunch fresh coriander, roughly chopped
Salt and pepper
1. Heat the olive oil in a wok then add the onions and aubergine slices and season. Cook gently for 5 minutes then add the garlic, caraway and cumin seeds, and chilli powder. Stir well to coat. Cover the wok and simmer for 10 minutes.
2. Add the passata or tomatoes, together with the sugar, and simmer uncovered for a further 10 minutes. Add 20ml water if the mixture gets too dry.
3. Make 5 wells in the sauce. Break an egg into a cup and drop carefully into each well. Cook covered on a low heat for 10 minutes then add the feta cubes. Replace the lid and cook for a further 5 minutes until the eggs are set.
4. Serve immediately sprinkled with the sumac and chopped coriander. This works very well with slices of sourdough bread to mop up the juices.