for 4 person

To prepare

2 tbsp	olive oil
1	onion, cut into rings
1	garlic clove, in slices
4 tbsp	tomato puree

Charcoal/gas/electric grill

300 g	aubergines, cut into approx. 1 cm cubes
250 g	red peppers, cut into approx. 1 cm cubes
300 g	courgettes, cut into approx. 1 cm cubes
2 tin	chopped tomatoes (each approx. 400 g)
3 tbsp	balsamic vinegar
1 ½ tsp	salt
a little	pepper

Shakshuka

4	fresh eggs
¼ tsp	salt
1 bunch	basil, roughly chopped
4	flatbreads (approx. 320 g)

How it's done

To prepare

Mix the oil, onion, garlic and tomato puree in a heat-resistant pan.

Charcoal/gas/electric grill

With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 3 mins. Add the aubergines, peppers, courgettes and tomatoes, grill with the lid down for approx. 20 mins. Add the balsamic, season, simmer for approx. 5 mins.

Shakshuka

Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide carefully into the wells, cover and leave to solidify for approx. 6 mins. Salt the eggs, garnish with basil, serve with flatbreads.

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