Smoky Eggplant Shakshuka with Crispy Pita Croutons

Ingredients

• eggplant1 large (about 400g)
• olive oil3 tbsp, divided
• yellow onion1 medium, finely chopped
• red bell pepper1, diced
• garlic cloves3, minced
• ground cumin1 tsp
• smoked paprika1 tsp
• cayenne pepper1/4 tsp (optional)
• crushed tomatoes400g (canned)
• salt1 tsp, or to taste
• black pepper1/2 tsp
• eggs4 large
• pita bread1 large, torn into bite-size pieces
• fresh parsley2 tbsp, chopped
• fresh mint1 tbsp, chopped

Directions

1. 1

   Char the eggplant: Use tongs to hold the eggplant directly over a gas flame (or roast under a hot broiler) for 10-12 minutes, turning occasionally, until the skin is blackened and the flesh is soft. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the skin, chop the flesh roughly, and set aside.

2. 2

   Preheat the oven to 375°F (190°C). In a large oven-safe skillet or cast-iron pan, heat 2 tbsp olive oil over medium heat. Add the onion and red bell pepper, and cook until soft and golden, about 8 minutes. Add the garlic, cumin, smoked paprika, and cayenne, and stir for 1 minute until fragrant.

3. 3

   Pour in the crushed tomatoes, add the chopped eggplant, salt, and black pepper. Simmer gently for 12 minutes, until the sauce thickens and the flavors meld. Taste and adjust seasoning.

4. 4

   Meanwhile, make the pita croutons: Toss the pita pieces with the remaining 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 8-10 minutes until golden and crisp. Set aside.

5. 5

   Using a spoon, make 4 wells in the sauce. Crack an egg into each well. Transfer the skillet to the oven and bake for 8-10 minutes, until the whites are set but the yolks are still runny (or longer if you prefer firmer eggs).

6. 6

   Remove from the oven, scatter the fresh parsley and mint over the top, and finish with the crispy pita croutons. Serve immediately with extra bread if you like, straight from the pan.