Smoky Aubergine Shakshuka with Crunchy Fattoush Topping

Ingredients

• large aubergines2
• olive oil4 tbsp
• onion, finely chopped1
• garlic cloves, minced3
• red bell pepper, diced1
• canned chopped tomatoes400g
• tomato paste2 tbsp
• ground cumin1 tsp
• sweet paprika1 tsp
• ground coriander½ tsp
• salt1 tsp
• black pepper½ tsp
• large eggs4
• pita bread1
• sumac1 tbsp
• fresh parsley, chopped3 tbsp
• fresh mint, chopped2 tbsp
• lemon juice1 tbsp
• pomegranate molasses (optional)1 tsp

Directions

1. 1

   Preheat your grill to high. Pierce the aubergines all over with a fork, then grill them whole, turning occasionally, until the skin is charred and the flesh is completely soft—about 15 minutes. Let them cool slightly, then peel off the blackened skin, discarding it. Roughly chop the smoky flesh and set aside.

2. 2

   In a large, deep skillet or shallow casserole, heat 3 tablespoons of olive oil over medium heat. Sauté the chopped onion for 5 minutes until translucent, then add the garlic and diced red pepper. Cook for another 3 minutes until the pepper is soft.

3. 3

   Stir in the chopped tomatoes, tomato paste, cumin, paprika, coriander, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Gently fold in the chopped roasted aubergine.

4. 4

   While the sauce simmers, cut the pita bread into small triangles. Toss them with the remaining 1 tablespoon olive oil and the sumac, then toast in a dry pan or under the grill for 2–3 minutes until golden and crispy. Set aside.

5. 5

   Make four small wells in the simmering sauce and crack an egg into each one. Cover the skillet and cook on low heat for about 6–8 minutes, until the whites are set but the yolks are still runny.

6. 6

   Scatter the toasted sumac pita chips, fresh parsley, mint, a squeeze of lemon juice, and a drizzle of pomegranate molasses (if using) over the top. Serve immediately with warm bread for dipping.