TIME FOR BRUNCH

Kick-start the weekend with an indulgent breakfast spread

Smoky aubergine shakshuka

This never fails to satisfy that mid-morning craving for something a little spicy. Serve with toasted sourdough.

Serves 3 as a main or 6 as a side

olive oil, for frying and drizzling 1 aubergine, cut into 8 wedges lengthways 1 small onion, chopped

1 garlic clove, finely sliced

1 tbsp ras el hanout

½ tsp smoked paprika

1 tbsp tomato purée

1 tsp sugar

500ml passata

6 eggs

50g feta, crumbled handful of coriander leaves, roughly chopped (optional)

1 red or green chilli, deseeded and sliced sourdough slices, toasted, to serve

1 Heat the oven to 200C/180C fan/gas 6.

2 Heat some olive oil in an ovenproof frying pan until hot, then fry the aubergine wedges for 5 mins on each side until browned. Put on a plate and set aside.

3 Add the onion and a little more oil to the pan and fry for 5 mins, then add the garlic and cook for another minute. Stir in the ras el hanout, paprika, tomato purée and sugar. Tip in the passata and season well. Arrange the aubergine wedges in the sauce and simmer for

5-10 mins. Season, then remove from the heat.

4 Make six small gaps in the sauce and crack in the eggs. Sprinkle over half the feta, drizzle with a little more oil and bake for 7 mins until the eggs are set.

5 Drizzle with a little more oil, scatter over the coriander, if using, the remaining feta and the chilli slices. Season with some pepper and serve with the toasted sourdough for mopping up the juices.

Start the day with a lazy vegetarian brunch dish served with plenty of bread