Roasted Brinjal Shakshuka
Serves 2 – 4

Preparation time 30 minutes


  • 1 medium brinjal, sliced into strips
  • 45ml (3 tbsp) sunflower oil
  • Salt and pepper, to taste
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 green chili, seeded and finely chopped
  • 3 tomatoes, finely chopped
  • 60ml (¼ cup) chicken stock
  • 30ml (2 tbsp) fresh basil, torn
  • 15ml (1 tbsp) fresh parsley, finely chopped
  • 4 large eggs
  • 15ml (1 tbsp) fresh coriander, to serve



  1. Preheat the oven to 180°C.
  2. Generously brush all sides of the brinjal with oil and season well. Bake 15 minutes, until lightly charred and soft turning once.
  3. Heat a frying pan with a little oil, add the garlic and onions and sauté over medium heat until the onions are golden, about 5 minutes.
  4. Add the red peppers and chili and continue to cook for a further 2 minutes. Keep stirring to prevent the mixture from burning.
  5. Mix in the brinjal, tomatoes, stock, and herbs. Gently simmer, covered, over medium heat for about 15 – 20 minutes, making sure that the mixture does not become very dry. Add more stock only if needed, shakshuka should be a dryish sauce.
  6. With the back of a tablespoon, make small indentations and crack the eggs into the holes. Season, cover and allow the eggs to poach for about 8 minutes depending on your liking.
  7. Sprinkle with coriander and serve.