CURRIED BRINJAL SHAKSHUKA
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.