Eggplant and Feta Shakshuka
INGREDIENTS
Extra virgin olive oil
3 tablespoons
Onion
1 large, halved and thinly sliced
Red capsicum
1 large, seeded & thinly sliced
Garlic cloves
3, thinly sliced
Ground cumin
1 teaspoon
Sweet paprika
1 teaspoon
Eggplant
1, small, cut into thin strips
Canned tomatoes
1, coarsely chopped
Feta
140g, crumbled
Eggs
6 large
Coriander
Chopped
Salt & pepper
METHOD
To begin...
Preheat your InAlto oven to 200° C, allowing 18 minutes to heat up to temperature.
Heat oil in a large frying pan over medium-low. Add onion, red capsicum and eggplant. Cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes. Stir in cumin and paprika. Cook for 1 minute.
Pour in tomatoes and season with a large pinch of salt and small pinch of pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Poke little wells for the eggs in the tomatoes and gently crack them in. Season eggs with salt and pepper. Transfer the pan to oven and bake until eggs are just set, 7 to 10 minutes.
To finish...
Sprinkle with coriander and serve with toasted bread on the side to dip!
