Veggie Shakshuka

How to make Veggie Shakshuka

1. 1Heat the oil in a large non-stick pan over medium heat. Add the diced onion, peppers and garlic and cook about 5 minutes, stirring now and then, until soft.
2. 2Stir in the aubergine and cook another 5 minutes or so, until golden-brown.
3. 3Add the tomatoes, tomato paste, salt, cumin and cayenne and stir well. Bring to the boil, then turn the heat down and cook about 10 minutes until the sauce thickens.
4. 4Stir in the chickpeas, cover and cook 5 to 8 minutes on medium heat, until they soften. Add the chopped spinach and lower the heat.
5. 5With a wooden spoon make one well in the sauce for each egg and crack an egg into each.
6. 6Cover and cook 6 to 8 minutes on low, until the whites are set. For firmer yolks, cook 8 to 12 minutes.
7. 7Take the pan off the heat and leave it a few minutes. Scatter over the coriander and serve.