Zaalouk and Baked Eggs with Crusty Bread
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Ingredients
- 2 aubergines, cubed
- 5 tomatoes, finely chopped
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 1 crusty bread
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 11.3 g
- Carbohydrate
- 14.4 g
- of which sugars
- 7.8 g
- Fat
- 16.7 g
- of which saturates
- 3.3 g
- Fibre
- 6.7 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide ovenproof pan and cook the aubergines for 10 minutes, stirring often, until softened.
- 2
Add the garlic, ground cumin and paprika and cook for 1 minute, then stir in the tomatoes and simmer for 12-15 minutes, mashing occasionally, until thick and jammy.
- 3
Heat the oven to 200C (180C fan, gas 6). Make four gaps in the zaalouk and crack in the eggs.
- 4
Bake for 8-10 minutes, until the whites are set but the yolks still soft.
- 5
Scatter with the fresh coriander and serve with warm crusty bread for scooping.
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