By: Dalia Haber
|1/2 aubergine, halved lengthways and cubed|
|2 garlic cloves, minced|
|1 tsp cumin|
|1 tsp harissa paste|
|2 large red peppers, sliced|
|1 large onion, sliced|
|800g tinned tomatoes/passata|
|4 large eggs|
In a large, deep frying pan, heat 2 tbsp oil.
Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine.
Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly.
Add the peppers and fry for 10 mins, stirring often.
Then add the tomatoes and sugar and stir.
Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now.
Taste to see if it needs extra salt.
With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each.
Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly.
Put a mat on your table and serve the shakshuka straight from the pan.
Serve with pita to mop up all those juices!