DRUM - - Food -

Give shak­shuka – eggs poached in a tomato-based sauce – more sub­stance by adding brin­jals. SERVES 4 PREPARATION: 10 MIN COOK­ING: 40 MIN 15ml (1T) olive oil 1 onion, chopped 2 gar­lic cloves, crushed 5cm gin­ger, grated 1 chilli, finely chopped 2,5ml (½t) cumin seeds 2,5ml (½t) mus­tard seeds (op­tional) 15ml (1T) roasted masala 50g tomato paste 1 can (410g) chopped ­to­ma­toes 250ml (1c) stock 2 brin­jals, cubed 5-10ml (1-2t) sugar salt and ­pep­per 4-6 eggs TO SERVE fresh co­rian­der toast Pre­heat the oven to 180°C.

1 Heat the oil on the stove in an oven­proof pan and fry the onion, gar­lic, gin­ger and chilli un­til fra­grant. Add the cumin, mus­tard seeds (if us­ing) and masala, then stir­fry for a minute.

2 Stir in the tomato paste, chopped to­ma­toes and stock and bring to the boil. Add the brin­jals and sim­mer for 10-15 min­utes or un­til the brin­jal cubes are soft, stir­ring oc­ca­sion­ally.

3 Sea­son with the sugar, salt and pep­per.

4 Re­move from the heat and make 4-6 hol­lows in the thick sauce. Care­fully break the eggs into the hol­lows, cover the pan with foil and bake for 15 min­utes or un­til the eggs are done to your lik­ing.

5 TO SERVE Sprin­kle fresh co­rian­der over the dish and serve with toast.

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