Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Shakshuka
Eggs
How it's done
Aubergines
Halve the aubergines lengthwise, prick all over with a fork, brush with oil. Place the aubergines (cut side down) on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow the aubergines to cool slightly, remove the skin and stalk. Cut the pulp into approx. 1 cm pieces, set aside.
Shakshuka
Heat the oil in a non-stick frying pan. Sauté the onion and garlic for approx. 5 mins. Add the cumin, cinnamon and salt, cook briefly. Add the aubergines, tomato puree, tomatoes and water, simmer over a low heat for approx. 15 mins., stirring occasionally until the liquid has reduced almost completely.
Eggs
Using a tablespoon, make four wells in the sauce. Crack the eggs one at a time, carefully sliding them into the wells. Cover and leave to solidify for approx. 6 mins. Sprinkle with the mint.
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