Shakshuka with Aubergine & Feta
Shakshuka is one of my favourite weekend brunch dishes. It’s so flavourful and filling but at the same time really healthy and low carb (depending on how much bread you have with it). I have added aubergine and feta cheese in this version. The Middle-Eastern dream!
Ingredients
Serves 3
1 aubergine
800 g chopped tinned tomatoes
70 g feta cheese
5-6 eggs
2 tbsp tomato paste
5 garlic gloves
2 tsp oregano
1.5 tsp thyme
2 tsp rosemary
1.5 tsp paprika powder
salt
olive oil
handful coriander for garnish (or alternatively parsley)
Serve with flatbread
Method
Preheat oven to 180 degrees.
Wash 1 aubergine and cut off green stalk. Keep skin on and cut aubergine into 1 cm sized cubes. Place aubergine cubes on an oven tray and drizzle with a good amount of salt and olive oil. Make sure they are evenly covered and spread out. Bake for 30 minutes on middle oven rack.
In the meantime, peel and mince (or finely cut) 5 garlic gloves. Chop a handful of coriander for later.
When the aubergine is baked, set aside a few cubes for garnish, then heat up a good lug of olive oil in a large frying pan and add garlic and aubergine. Fry for 5 minutes until aubergine is nicely softened. Be careful for your garlic not to burn. Add more olive oil, if needed.
Add 2 tbsp tomato paste and fry for another 30 seconds.
Stir in 800 g chopped tin tomatoes, 200 ml hot water and season with 1.5 tsp paprika powder, 1.5 tsp rosemary, 1.5 tsp thyme, 2 tsp oregano and salt.
L:et simmer on low heat for 15 minutes.
Try the tomato sauce and add more herbs and salt if needed.
Carefully Crack 5-6 eggs into the pan and let simmer on medium-low heat until egg white has stiffened. If egg yolks start sinking into the sauce, use a spoon to gently lift them up again.
Take Shakshuka off the heat, crumple 70g feta on top and garnish with remaining aubergine cubes and chopped coriander.
Serve with flatbread. If you’d like to make your own flatbreads, check out my recipe here -> Persian flatbread recipe.
Enjoy!
