My shakshuka with aubergine is a slight twist on the classic dish made with eggs poached in a spicy tomato sauce. It is popular across many countries in the Middle East and North Africa. Shakshuka makes a great brunch recipe, but it also works well as a lunch or weeknight supper dish. I prefer to make the tomato sauce in advance, as it does take a bit of time. Once you’ve done this, it only takes about 10 minutes to poach the eggs. A much more relaxed way of doing brunch! Serve with some crusty bread to mop up your egg yolks and all the tasty juices.
Shakshuka with aubergine – a twist on the classic
The classic shakshuka involves a tomato sauce with onions, peppers, garlic, chilli and other spices. However, there are many variations depending on personal preference and regional variations. Alternative additions include potato, broad beans, artichoke hearts, cheeses or even spicy sausage. I sourced this recipe from The Guardian – How to make the perfect… shakshuka article. It gives a great rundown of some alternative recipes and their pros and cons. My version is shakshuka with aubergine which does away with the peppers and replaces them with, well, aubergine. This is mainly because Mr KitchenBlurb is not a great fan of peppers, though he is made to eat them on a fairly regular basis. I would be more than happy with either.
The tomato sauce is the time-consuming bit, but it’s pretty simple to make. The only tricky bit in this recipe is cooking the eggs just right. It’s easy to overcook them, and no right-thinking person wants hard poached eggs. In my book, you’re better off with a runny yolk and a slightly-too-soft white, than an overdone egg yolk. But you know how you like your eggs!