Shakshuka-Style Baked Eggs with Aubergine & Tomato

• 8eggs
• 50 gfeta, crumbled
• 1large aubergine, cut into 2cm dice
• 2400g tins chopped tomatoes
• 1 tbsptomato paste
• salt and black pepper
• 2 tbspgarlic-infused olive oil
• 1 tspground cumin
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 3spring onions, green tops only, sliced
• 15 gflat-leaf parsley, chopped
• 2carrots, finely diced

Method

1. 1Heat the oven to 180°C fan. Heat the garlic-infused oil in a large, deep ovenproof frying pan over medium-high heat. Add the aubergine and cook, stirring occasionally, for 8–10 minutes until golden at the edges and softened through.
2. 2Stir in the finely diced carrots and cook for another 5 minutes until it loses its rawness and melts into the aubergine.
3. 3Add the cumin, smoked paprika and chilli flakes. Stir for 1 minute until fragrant.
4. 4Tip in the chopped tomatoes, tomato paste and a small splash of water if needed. Stir well, bring to a gentle simmer, then cook for 15–18 minutes, stirring now and then, until the sauce is thick, glossy and a deep brick red. Season generously with salt and pepper.
5. 5Make eight wells in the sauce and crack an egg into each. Transfer the pan to the oven and bake for 8–10 minutes, until the whites are set and the yolks still have a little wobble.
6. 6Scatter over the spring onion tops, parsley and crumbled feta. Bring the pan straight to the table.

Per serving

kcal

364

protein

21.2g

fibre

6.4g

carbs

20.4g

fat

22g