breakfast · vegetarian
Tomato and eggplant shakshuka
Eggs poached in a spiced tomato and pepper sauce with roasted eggplant, finished with feta and herbs and served with warm pita.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
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Method
-
1
Roast the eggplant tossed in 2 tbsp oil at 220°C (425°F) for 20 minutes.
-
2
Soften the onion and pepper in the remaining oil, add the garlic, spices and harissa, then the tomatoes. Simmer 10 minutes and stir in the eggplant.
-
3
Make wells, crack in the eggs, cover and cook 6-8 minutes until the whites set.
-
4
Top with feta and herbs and serve with pita.
