Tuesday, 18 April 2017

Shakshuka with Eggplants & Baked Beans

This original Shakshuka dish has eggplants and tomatoes but I prefer to add a can of "Heinz" baked beans to the gravy to achieve that extra kick!  I was introduced to this simple dish during our Israel trip last year.  Tastes great when served with home-made Pita Bread.

Ingredients (to serve 2-3 persons):
2 eggplants or brinjals
6 eggs
4 tbsp olive oil
2 green chillies, to be sliced
4 cloves garlic, to be peeled & sliced
2 large tomatoes, to be diced
a handful cherry tomatoes, to be quartered
1 can 'Heinz' baked beans - normal or chilli flavour
some chopped parsley or cilantro
sea salt to taste

Place eggplants onto a baking tray & grill until evenly charred.  You may also grill them over an open fire.  Once done, cut a slit at the bottom of each eggplant and leave to drain in a sieve over a bowl. Once they are cool enough to be handled, remove the skin & seeds.  Then, chop roughly.

Prepare the other ingredients.

Heat olive oil in a large pan & stir-fry the sliced green chillies until light brown in colour.  Add sliced garlic, eggplant, both tomatoes and sea salt to taste.  Simmer over high heat until the sauce thickens. Then, add baked beans & simmer for 5 minutes.

By using a small bowl, gently add egg one at a time to pan.  Repeat until all eggs are used up.

Put the lid on & cook until the egg whites are set and the yolks are soft.  Sprinkle with chopped parsley or cilantro before serving.  Serve with home-made Pita Bread.

Bon Appetit!

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