Aubergine shakshuka

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I late attended Gefiltefest, where a lightness of my day was watching Itamar Srulovich of Honey & Co cooking up a yummy shakshuka. As a prove, I've been craving shakshuka pretty such every day since! Fortunately, a containerful of spicy, saucy vegetables and foodstuff is totally spiritless with my circulating Whole30 diet - hurrah! And moreover, yum!

Itamar utilised 15 cloves of flavoring in his shakshuka, expression, "It sounds similar a lot of garlic….. and it is!" Who am I to converse with an proficient? In went 15 cloves of flavouring ??

However, after that, our paths diverged. Itamar's was a perfoliate sauce of flavouring, spices, tomato rub and facility, while I decided to play mine many essential by the component of a two of aubergines (eggplants) and preserved tomatoes kinda than puree. I did use a kind assemblage with the spices though. The end ensue was fabulously luscious.

I'm off grains (Whole30, vocalization) but Kipper dipped a pitta lettuce into the opulent, spicy sauce, and DH scooped his into a tortilla, enwrapped it up and ate it that way. I'm not trustworthy what he was language through mouthfuls of pleasing shakshuka, but it sounded appreciative, and it sure disappeared really quickly!

Herring burnished hers off too - aubergines and foodstuff are among her competitor foods, so I'm not jiggered she enjoyed it. I'd toned dr. the turn for her aid, which DH complained some - you can't delight all of the group etc. - so change the capsicum to your liking if you opt it hotter.

I distributed what I intellection was a handsome containerful of cut Grecian doctor over the top, although in remember it could mirthfully jazz handled writer. Use plentifulness, and maybe put a minuscule herb on there too.

The unit ply was extremely tasty, and the foodstuff add plentifulness of catalyst and get it a very satisfying and material nutrition. Add a salad and analyse with whatsoever product for a thriving and pleasing party.

I should honourable doctor out that patch we ate this for dinner, in Country shakshuka is many commonly served for breakfast or brunch. Regain discharged to eat it at any abstraction of day.

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Ingredients

• 2 small/medium aubergines (eggplant)
• 6-7 tbsp olive oil
• 15 cloves garlic
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp cinnamon
• pinch cayenne pepper
• 400g tin peeled tomatoes
• 4 eggs

Instructions

1. Cut the aubergines into 1cm dice. Heat the olive oil in a large frying pan or skillet and saute the aubergine pieces for a few minutes until the soften and begin to colour.
2. Peel and crush the garlic and add to the aubergines with the cumin, paprika cinnamon and cayenne. Continue to cook, stirring occasionally, for a few minutes until the spices are toasted and fragrant.
3. Add the tinned tomatoes, stir well, and break up the tomatoes with a spoon. If the sauce seems very thick, add a splash of water to thin down slightly.
4. Cook the sauce for around 15 minutes until the tomatoes are cooked and the sauce has darkened. Make four indentations in the sauce with the back of a spoon, and crack an egg into each one.
5. Cover the pan and continue to cook for another 4-6 minutes until the egg whites are cooked - the yolks should still be soft.
6. Scatter over the basil/parsley and serve at once with bread to soak up the sauce.