A speedy veggie shakshuka made with spicy aubergine, soft eggs and sweet roasted peppers. Perfect with warm bread for dunking.
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Serves
2
Roasted Red Pepper
Harissa
Eggs
Fresh Parsley
Olive Oil
Salt
Black Pepper
Optional
Sourdough
Serves
2
Roasted Red Pepper
Harissa
Eggs
Fresh Parsley
Olive Oil
Salt
Black Pepper
Optional
Sourdough
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Step 1.
Before you begin, make the Aubergine Alla Norma batch recipe.
Step 2.
Drain the roasted red pepper and slice it into strips. Roughly chop the parsley.
Step 3.
Tip the Aubergine Alla Norma batch base into a wide frying pan with the harissa and sliced pepper. Set over a medium heat and cook until bubbling. Add a splash of water if the sauce is looking too thick.
Step 4.
Use the back of a spoon to make four small wells in the sauce, then crack an egg into each one. Cover with a lid or foil and simmer gently for 5–7 mins, until the whites are just set and the yolks are still runny (or to your liking).
Step 5.
Season the eggs with a pinch of salt and a crack of black pepper. Drizzle with olive oil and scatter over the chopped parsley.
Step 6.
Serve straight from the pan with warm toasted sourdough on the side for dipping, if you fancy.
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Notes (1)
R
Rochana S.
8 hours ago
where is the aubergine in the list if ingredients?
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