Aubergine, Tomato and Harissa Baked Eggs with Tahini and Honey Flatbreads

Name: Aubergine, Tomato and Harissa Baked Eggs with Tahini and Honey Flatbreads
Cook time: 50 min
Total time: 50 min
Cuisine: British
Ingredients: sea salt and black pepper; 4 eggs; 2 Tahini and Honey Flatbreads; sea salt and black pepper; Greek yoghurt; 1 x 400 g (14 oz) tin chopped tomatoes zest of 1 lemon; 1 x 400 g (14 oz) tin chopped tomatoes zest of 1 lemon; ½ tsp smoked paprika; 8 ripe vine cherry tomatoes; 1 handful of baby spinach; 1 handful of fresh coriander, chopped; 2 tbsp Harissa; 1 tsp sugar; 1 small aubergine, diced into 1cm (½ in) cubes; 1 red pepper, cut in half and deseeded; 2 garlic cloves, crushed; ½ tsp ground cumin; 4 tbsp olive oil, plus extra for drizzling; 1 small onion, finely diced

Preparation info

Difficulty
Easy
Ready in
50 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

1 small aubergine, diced into 1cm (½ in) cubes
1 red pepper, cut in half and deseeded
4 tbsp ol

Europe
United Kingdom
Breakfast
Brunch
Vegetarian
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and line a large baking tray with parchment.

Put the diced aubergine in a bowl with the pepper halves, drizzle with 2 tablespoons of the olive oil, and season with salt and pepper. Toss it all together until the vegetables are eve