Smoky Eggplant Shakshuka with Sumac Flatbread

Ingredients

• large eggplant1 (about 400g)
• olive oil60ml
• yellow onion, diced1 medium
• garlic cloves, minced3
• red bell pepper, diced1
• canned crushed tomatoes400g
• ground cumin2 tsp
• smoked paprika1 tsp
• ground cinnamon1/4 tsp
• salt1 tsp
• black pepper1/2 tsp
• large eggs4
• fresh parsley, chopped30g
• all-purpose flour250g
• plain yogurt120g
• baking powder1 tsp
• sumac2 tsp
• butter, melted30g

Directions

1. 1

   Place the whole eggplant directly over a gas flame or under a hot broiler, turning occasionally, until the skin is charred and the flesh is soft, about 10–12 minutes. Let it cool, then peel off the skin and roughly chop the flesh. Set aside.

2. 2

   In a large, deep skillet, heat 30ml olive oil over medium heat. Sauté the onion and red bell pepper until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in cumin, smoked paprika, cinnamon, salt, and pepper until fragrant.

3. 3

   Pour in the crushed tomatoes and the chopped eggplant. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens and deepens in flavor. Taste and adjust seasoning.

4. 4

   Make 4 small wells in the sauce. Crack an egg into each well, then cover the skillet and cook over low heat until the whites are set but the yolks remain runny, about 8 minutes.

5. 5

   While the eggs cook, make the flatbreads: In a bowl, mix flour, yogurt, baking powder, and 1 tsp sumac until a soft dough forms. Divide into 4 balls. On a floured surface, roll each ball into a thin round. Brush with melted butter and pan-fry in a dry skillet over medium-high heat until golden spots appear, about 2 minutes per side.

6. 6

   Sprinkle the flatbreads with remaining sumac. Garnish the shakshuka with fresh parsley and a drizzle of olive oil. Serve immediately with the warm sumac flatbreads for dipping.