Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 6 people
Estimated cost per serve is 9.76 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 1 large red onion, peeled and chopped
- 2 large eggplant, chopped into chunks
- 2 cloves garlic, peeled and minced
- 5tablespoons olive oil
- 3tablespoons harissa paste
- 800grams chopped tomatoes, canned
- 1 medium lemon, juiced
- 800grams cannellini bean, can, drained
- 6 large eggs
- 150grams feta, crumbled
- 2tablespoons coriander, fresh, chopped
- 1 pinch cracked black pepper
Description
No need to watch the stove with this bean and veggie filled, oven baked version of shakshuka.
Instruction tip
Serve with flatbreads to scoop up the sauce.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Place the onions and eggplants in a large roasting tin. Drizzle over a tablespoon of oil and roast for 20 minutes to soften the eggplant.
Step 2 of 4
Remove from the oven and stir the harissa and garlic into the tin with the remaining oil. Add the cannellini beans, chopped tomatoes and a squeeze of lemon and roast for 50-55 minutes, until the tomatoes have reduced and thickened.
Step 3 of 4
Remove from the oven and turn the grill on the highest setting. Make 6 hollows in the tomato mix and crack an egg into each. Grill for 2 minutes so the egg whites are just set and the yolks are still runny.
Step 4 of 4
Scatter crumbled feta, fresh coriander and cracked black pepper on top and serve.
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