indian shakshuka

Quick, easy, and a satisfying meal.

I used the shakshuka recipe from here.


2 big aubergines, cut into cubes
400g can of chickpeas
4 eggs

4 tablespoons coconut oil
1 large onion, diced
2 cloves of garlic, minced
1 jalapeno (I had pickles only, but it was great), minced
400g can of tomatoes
1 teaspoon curry powder
salt
1 cup water


Heat the oven to 150C fan (170C normal). Put the aubergine cubes into a heatproof oven dish (in one layer), season with salt &pepper and a generous glug of olive oil. Bake for 40 minutes, turn up the heat to 170C fan and bake for an additional 10 mins.

Heat up oil on low/medium heat. Saute the onion for a few minutes (until the onions are translucent, not brown), then add the garlic and jalapeno, fry for a few mins more.

Add the tomatoes, cook until some of the juice evaporates. Add the curry powder, salt, water and cook until the sauce is starting to thicken.

Crack eggs into curry sauce and let them cook for a few minutes until done