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
- Preheat the oven to 180°C.
- Generously brush all sides of the brinjal with oil and season well. Bake 15 minutes, until lightly charred and soft turning once.
- 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.
- Add the red peppers and chili and continue to cook for a further 2 minutes. Keep stirring to prevent the mixture from burning.
- 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.
- 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.
- Sprinkle with coriander and serve.