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Aubergine and beef shakshuka
Serves: 4
Prep time: 25 minsTotal time: 
Warning: this recipe contains partially cooked eggs. / Photograph by Tara Fisher
Aubergine and beef shakshuka
Recipe by Lucy Jessop
Serves: 4
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
554Kcal
Fat
40gr
Saturates
14gr
Carbs
11gr
Sugars
10gr
Fibre
5gr
Protein
38gr
Salt
1.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 aubergine, cut into 3cm chunks
- 2 tbsp olive oil
- 1 x 250g pack beef mince
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp crushed chillies
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 4 medium eggs
To serve:
- 1 tbsp tahini paste
- 1 tbsp natural yogurt
- a squeeze of lemon juice
- 1 preserved lemon, pips discarded, finely chopped
- 50g feta cheese, crumbled
- ½ x 28g pack flat-leaf parsley, leaves chopped
- a pinch of sumac
- toasted pitta breads
Step by step
Get ahead
Make to the end of step 3 up to a day ahead; cool and chill. Reheat gently until simmering, before continuing with the recipe.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the aubergine chunks into a roasting tin, drizzle with 1 tablespoon of oil and season. Roast in the oven for 30 minutes until tender and cooked through.
- Meanwhile, heat a large, nonstick lidded frying pan, add the mince and cook over a high heat, stirring for 3-4 minutes until browned; transfer to a plate. Add the remaining oil and the onion to the pan; cook gently for 10 minutes, covered. Stir in the garlic, spices and chillies. Cook for 2 minutes, then return the beef to the pan, add the tomatoes, sugar and 200ml kettle-hot water. Stir well and bring to the boil.
- Simmer, uncovered, for 20 minutes. Stir occasionally, then add the roasted aubergine and season well.
- Using the back of a large spoon, make four wells in the sauce. Crack an egg into each one. Cover with a lid and cook gently for 6 minutes, then turn off the heat and leave covered for a further 2 minutes until the whites are set, but the yolks still runny. Alternatively, transfer the mixture to a preheated ovenproof dish, add the eggs and bake at 200°C, fan 180°C, gas 6, for 5-8 minutes or until the eggs are cooked to your liking.
- Mix together the tahini, yogurt and lemon juice to taste; season. Add a teaspoon of cold water to make it 'drizzleable'.
-
Sprinkle the shakshuka with the preserved lemon, feta and parsley. Spoon on the tahini dressing; finish with a pinch of sumac. Serve with pitta breads.