1. Heat a medium sized pan or skillet and add a generous glug of olive oil.
2. Add the cubed eggplant and cook over medium heat for 5–10 minutes, until soft and golden brown. Remove from pan.
3. Add some more oil to the pan and sauté the red onion until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the ras el hanout and chilli flakes and stir to combine everything together. If you do not have ras el hanout, ingredients to mix at home include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
4. Add the eggplant back to the pan along with the cilantro stalks (reserve the leaves for later) and fry it for 2 minutes. Add the tomatoes, ½ tin of water and balsamic vinegar. Bring it to a boil, then immediately reduce the heat and let it simmer for 30 minutes, stirring occasionally, until the shakshuka sauce has the consistency of a pasta sauce.
5. Meanwhile, cut the avocado in half, remove the pit and the skin. Turn them into 2 roses, leaving a big hole in the middle in which you can fit the eggs.
6. Carefully place the avocado roses in the shakshuka sauce, making sure they touch or nearly touch the bottom of the pan. Crack an egg into each one and cook to your desired firmness (up to 10 minutes for hard yolk, 6 for a softer-set one).
7. 7. While the eggs cook, combine the crumbled feta, grated ginger and lemon zest. Scatter the mixture over the shakshuka along with the chopped cilantro leaves, the slices of jalapeño and sriracha sauce if you like it spicy and serve with sriracha sauce, warm pita or naan.
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Directions
1. Heat a medium sized pan or skillet and add a generous glug of olive oil.
2. Add the cubed eggplant and cook over medium heat for 5–10 minutes, until soft and golden brown. Remove from pan.
3. Add some more oil to the pan and sauté the red onion until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the ras el hanout and chilli flakes and stir to combine everything together. If you do not have ras el hanout, ingredients to mix at home include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
4. Add the eggplant back to the pan along with the cilantro stalks (reserve the leaves for later) and fry it for 2 minutes. Add the tomatoes, ½ tin of water and balsamic vinegar. Bring it to a boil, then immediately reduce the heat and let it simmer for 30 minutes, stirring occasionally, until the shakshuka sauce has the consistency of a pasta sauce.
5. Meanwhile, cut the avocado in half, remove the pit and the skin. Turn them into 2 roses, leaving a big hole in the middle in which you can fit the eggs.
6. Carefully place the avocado roses in the shakshuka sauce, making sure they touch or nearly touch the bottom of the pan. Crack an egg into each one and cook to your desired firmness (up to 10 minutes for hard yolk, 6 for a softer-set one).
7. 7. While the eggs cook, combine the crumbled feta, grated ginger and lemon zest. Scatter the mixture over the shakshuka along with the chopped cilantro leaves, the slices of jalapeño and sriracha sauce if you like it spicy and serve with sriracha sauce, warm pita or naan.