for 4 people

Aubergines

2	aubergines (approx. 400 g)
1 tbsp	olive oil

Shakshuka

1 tbsp	olive oil
1	red onion, cut into thin slices
2	garlic cloves, squeezed
1 tsp	ground cumin
½ tsp	cinnamon
1 ¼ tsp	salt
2 tbsp	tomato puree
400 g	tomatoes, cut into approx. 2 cm pieces
1 ½ dl	water

Eggs

4	fresh eggs
½ bunch	peppermint, leaves torn off

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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