Chloe Likes To Eat: Aubergine Shakshouka Recipe

And I'm back in the room! I was out with a nasty cold type bug last week and it really knocked the wind from my sails. I'm not very good at being sickly, I was definitely whiney and I was so frustrated to not have the energy to do all the things I wanted- it was a bit of an eye opener to how much I take for granted and that's a whole other post I'm starting to draft. Onto edible things, because food...

I recently had a go at making baked eggs/Shakshouka for the first time, and I was hacked off by the time I actually got to eating it because whatever the cook time said about it being quick and easy, I was well over half an hour later eating my dinner than I had intended. I'm not good when I'm hungry... what can I say.

So I won't profess this is a 'speedy' brunch recipe, it's one that requires some patience and a bit of prep, but it's worth it because aubergine is such a natural partner for North African flavours, even if my version is a bit of a re-jig thanks to a few test runs







It's essential all the punchy, tomato-y, spicy, comforting flavours, spooned into a pre-baked aubergine and made even happier & sunnier with the addition of eggs. Go on... You know you want to....

Aubergine Shakshouka

Recipe by Chloe Martin-Brown

Prep time: 1 hour
Cook time: 20 mins
Ingredients

• 
  2
  aubergines
  
• 
  4
  eggs
  
• 
  1 tbsp
  tomato puree
  
• 
  1 tbsp
  harissa paste
  
• 
  1
  red onion
  
• 
  3 crushed/minced
  cloves garlic
  
• 
  1 tsp
  smoked paprika
  
• 
  1/2 tsp
  cumin
  
• 
  1
  green pepper
  

Cooking Directions

1. 
   Prick & bake whole aubergines at 180C for approx 40 mins- until they feel soft to touch
   
2. 
   Leave to cool completely
   
3. 
   Slice an opening down the length of the aubergine & scoop out the flesh- try and leave a little around the edges of the skin as this will help it to hold it's shape without splitting when filled.
   
4. 
   In a pan, soften the onions and pepper, add the garlic & aubergines and stir well
   
5. 
   Add the harissa, cumin & paprika and mix well over a medium heat
   
6. 
   Add the tomato puree and stir, if the mixture looks dry, ad a splash (try a tablespoon to str) of water to loosen
   
7. 
   Spoon the mix into the aubergines so they are approx. two thirds full and make 2 indentations to crack your eggs into
   
8. 
   Carefully crack eggs into the aubergines- this is easiest done on a flat chopping board or plate so any spilt egg white doesn't bind the aubergine to your roasting tin during baking
   
9. 
   Transfer the aubergines to lightly greased baking tray or tin, cover loosely with tin foil and bake for 10-12 mins at 190C- check the eggs often, as soon as the whites have turned opaque, bring them out
   
10. 
    Serve with toasted sourdough & if desired a sprinkle of feta cheese