Roast eggplant & Saclà tomato and basil shakshuka by @sarahtodd

2

People

30

Minutes

Easy

Difficulty

Just to know

Recipe by Sarah Todd (IG profile @sarahtodd)

Ingredients

1 jar Saclà Tomato and Basil

3 small eggplants

Olive oil to brush

1/2 white onion, finely chopped

1 red chilli, finely chopped

3 garlic cloves, crushed

1 tablespoon paprika

3/4 teaspoon cumin

4 eggs

Basil, extra, roughly chopped

Feta, to serve

Salt and pepper

Method

1 Preheat the oven to 180°C. Line a large baking tray with baking paper. Slice the eggplant into 1cm thick rounds and brush each side with olive oil using a pastry brush. Place in a single layer on the baking tray and bake for 25 minutes, turning over after 15 minutes so both sides cook evenly. Once the eggplant is cooked, remove it from the oven. Chop into smaller pieces.

2 Place a large frypan on medium heat and add a tablespoon of olive oil. Add onion and sauté for 3-4 minutes. Add chilli and garlic and sauté for a further 3 minutes. Add paprika, cumin, Saclà Tomato and Basil sauce and cook for 5 minutes. Add the eggplant and stir to combine and bring to a simmer.

3 Season with salt and pepper, swirl and create four small divetts and crack the eggs into these. Cover with a lid and cook to your liking (5-7 minutes). Check frequently as the eggs cook quickly. Season with salt and pepper and sprinkle feta and fresh basil on top.

4 Serve with crusty ciabatta bread.

Method

4 Serve with crusty ciabatta bread.

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