Shakshuka with Baked Eggs

Name: Shakshuka with Baked Eggs
Yield: Serves 4
Cuisine: Turkish
Ingredients: 4 tbsp vegetable oil; green salad; 4 large eggs; salt and black pepper to season; crusty bread; 2 tbsp tomato purée; a good bunch of flat-leaf parsley, finely chopped; 4 plum tomatoes, deseeded and diced; 2 red peppers, deseeded and diced; 6 garlic cloves, crushed; 1 large aubergine, cut into bite–sized pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Both my husbands have adored aubergine, so it has featured heavily in my repertoire for years. But this now–very–fashionable Turkish dish is probably my favourite. It doesn’t always have eggs baked in it – take them out if you want this to be vegan – but it’s delicious this way, and makes a great brunch item.

Ingredients

4 tbsp vegetable oil
1 large aubergine, cut into bite–sized pieces
4 plum tomatoes

Method

Heat the oven to 220°C/fan 200°C/gas mark 7.
Heat the oil in a large pan over a high heat, add the aubergine and cook, stirring frequently, until the aubergine is soft. Add the tomatoes, peppers, garlic and tomato purée, then cook for around