Tunesian Shakshuka

Deep purple aubergines, green-yellow courgettes and blushing tomatoes. Vegetables often play the leading role in Middle-Eastern cuisine. As in this vegetarian shakshuka in combination with eggs. For breakfast, brunch or dinner: shakshuka can be served at any time of the day. In less than half an hour you’ll have this nutritious meal packed with flavour on your table.

2 tbsp olive oil
1 aubergine
½ zucchini
1 red pepper
250 ml sieved tomatoes
4 eggs
salt and pepper
bunch of finely chopped fresh coriander
8 pita rolls

And from Fairtrade Original:
Spice paste for Tunisian Shakshuka

Cut the vegetables into equal cubes. Mix all the vegetables, the herb paste and the sieved tomatoes in a frying pan.

Cook the mixture in a covered pan for approximately fifteen minutes over medium heat until sauce. In the meantime, heat the pita rolls.

Make dimples in the vegetable mixture in the pan and break the eggs above it.

Cook in a covered pan for about three to five minutes. Sprinkle with finely chopped coriander and serve with the pita rolls.

Tip: Replace the coriander with parsley or the pita bread with naan or Turkish bread.