Looking at the majority of my recipes, it may seem that all I shove down my gob (gracefully of course) are healthy cakes, cookies and breakfast cereals. And, that might very well be true, however; last night I made Shakshuka with a twist; subbing the traditionally used bell peppers for eggplant.
1 1/2 tsp olive oil
1/2 medium onion, peeled and diced
1 garlic clove, peeled and crushed
1 eggplant, chopped
400g tin of organic chopped tomatoes
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground cumin
salt and pepper
4 free-range eggs
1 tbsp fresh parsley
Heat oil in a medium-sized pan
Add onion and sauté until nice and golden
Add the garlic and chopped eggplant, then cook for 5-7 minutes until softened
Stir in the tomatoes, tomato paste and spices, cooking for a further 5-7 minutes until it starts to reduce.
Crack eggs directly over tomato mixture.
Cover and cook for 10 minutes or until the egg whites are firm, the yolks still runny and the sauce has slightly reduced.
We served ours with warm wholemeal pita pockets. Oh mama.