Subj : Imad's Aubergine Shakshuka
To   : All
From : Ben Collver
Date : Wed Oct 15 2025 07:17:27

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Imad's Aubergine Shakshuka
 Categories: Middle-, Eastern
      Yield: 4 Servings
 
    100 ml Rapeseed oil (1/2 c)
    900 g  Tin diced tomatoes (32 oz)
     10 g  Cumin seeds (5 ts)
    250 g  White onion (5 c); chopped
     10 g  Salt (1-3/4 ts)
      5 g  Black pepper (4 ts); cracked
      5 g  Smoked paprika (4 ts)
     40 g  Tomato paste (1-1/2 oz)
    400 g  Roasted aubergine (4 to 5)
    100 g  Confit garlic paste (3-1/2 oz) -OR-
      5 cl Garlic; up to 8; crushed
    100 g  Green & red peppers (2/3 c); diced
     10 g  Hot chilli flakes (5 ts)
     10 g  Madras curry powder (5 ts)
      8    Eggs
           Parsley; chives, and dill;
           - chopped, for garnish
           Salt flakes
 
  With a small knife score the skin of the aubergines and place in the
  oven at 200?C/400?F until very soft.
  
  Allow to cool for 5 minutes, then remove the skin (leave a bit of the
  skin if you prefer a smokier flavour) and chop to make a chunky puree.
  
  In a pot, add the rapeseed oil, then the white chopped onions and
  cook over a medium heat until soft. If using fresh garlic, add at
  this stage.
  
  Add the cumin, smoked paprika, chilli flakes, curry powder, salt, and
  pepper, and cook for another 15 minutes over medium heat to release
  the spicy aromas.
  
  Add the diced peppers and cook for 5 minutes.
  
  Add the tomato paste and stir.
  
  Add the tinned chopped tomatoes and confit garlic (if using) and cook
  for another 30 minutes.
  
  Remove from the heat, add the aubergine puree and mix well.
  
  Put the oven temperature to 180?C.
  
  To Serve:
  
  Put the sauce into four oven-proof dishes or one large dish.
  
  Add 2 eggs on top of each dish (8 if cooking in one pot) and cook (for
  around 7 to 10 minutes at 180?C) until the egg white is set but the
  yolk is nice and runny. If you prefer you can place poached eggs on
  top of the hot sauce.
  
  To garnish, add the chopped parsley, chives, and dill.
  
  Season the eggs with the salt flakes.
  
  Recipe by Imad Alarnab
  
  Recipe FROM: <https://www.thenerve.news/p/the-nerve-weekend-dish-
  imad-alarnab-aubergine-shakshuka>
 
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