Shakshuka and cake

We had a small surprise party for Hiromi’s birthday this morning. I made my shakshuka recipe (here) and replaced the eggplants with capsicum which the Japanese people call paprika and the American’s I’ve met here call bell pepper. It was a good choice because Hiromi’s French husband, Olivier is an amazing baker (Hugo et Leo). So, with the abundance of bread present, dipping, eating with hands and plate-cleaning via bread piece were all mandatory.

Shakshuka with Eggplant

Looking at the majority of my recipes, it may seem that all I shove down my gob (gracefully of course) are healthy cakes, cookies and breakfast cereals. And, that might very well be true, however; last night I made Shakshuka with a twist; subbing the traditionally used bell peppers for eggplant.

1 1/2 tsp olive oil
1/2 medium onion, peeled and diced
1 garlic clove, peeled and crushed
1 eggplant, chopped
400g tin of organic chopped tomatoes
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground cumin
salt and pepper
4 free-range eggs
1 tbsp fresh parsley

Heat oil in a medium-sized pan

Add onion and sauté until nice and golden

Add the garlic and chopped eggplant, then cook for 5-7 minutes until softened

Stir in the tomatoes, tomato paste and spices, cooking for a further 5-7 minutes until it starts to reduce.

Crack eggs directly over tomato mixture.

Cover and cook for 10 minutes or until the egg whites are firm, the yolks still runny and the sauce has slightly reduced.

We served ours with warm wholemeal pita pockets. Oh mama.