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....
Prep time: 1 hour
Cook time: 20 mins
Prick & bake whole aubergines at 180C for approx 40 mins- until they feel soft to touch
Leave to cool completely
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.
In a pan, soften the onions and pepper, add the garlic & aubergines and stir well
Add the harissa, cumin & paprika and mix well over a medium heat
Add the tomato puree and stir, if the mixture looks dry, ad a splash (try a tablespoon to str) of water to loosen
Spoon the mix into the aubergines so they are approx. two thirds full and make 2 indentations to crack your eggs into
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
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
Serve with toasted sourdough & if desired a sprinkle of feta cheese