Harissa-Spiced Eggplant Shakshuka with Sumac Croutons

Ingredients

• large eggplant1 (about 400g)
• olive oil3 tbsp
• onion, diced1 large
• red bell pepper, diced1
• garlic cloves, minced3
• harissa paste2 tbsp
• canned crushed tomatoes400g
• cumin1 tsp
• paprika1 tsp
• salt1/2 tsp
• eggs6 large
• pita bread (for croutons)2 pieces
• sumac1 tbsp
• fresh parsley, chopped2 tbsp

Directions

1. 1

   Preheat your oven to 200°C (400°F). Pierce the eggplant all over with a fork and roast it on a baking sheet for 25-30 minutes, until the skin is charred and the flesh is soft. Let it cool slightly, then peel off the skin and roughly chop the flesh.

2. 2

   While the eggplant roasts, cut the pita into small cubes. Toss with 1 tbsp olive oil and sumac on a baking sheet. Bake for 8-10 minutes until golden and crispy. Set aside.

3. 3

   In a large ovenproof skillet (cast-iron is perfect), heat the remaining 2 tbsp olive oil over medium heat. Sauté the onion and red pepper for 5-6 minutes until softened. Add the garlic, harissa paste, cumin, and paprika, and cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes, salt, and the chopped roasted eggplant. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning to your liking.

5. 5

   Make 6 small wells in the sauce with the back of a spoon. Gently crack an egg into each well. Transfer the skillet to the oven and bake for 8-10 minutes, until the egg whites are set but the yolks are still runny.

6. 6

   Remove from the oven, sprinkle with fresh parsley and the sumac croutons. Serve immediately with extra pita or crusty bread for dipping. Enjoy!