Photo: Tara Fisher
- 1 aubergine, cut into 3cm chunks
- 2 tbsp olive oil
- 250 g beef mince
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp crushed chillies
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 4 medium eggs
- 1 tbsp tahini paste
- 1 tbsp natural yogurt
- 1 squeeze lemon juice
- 1 preserved lemon, pips discarded, finely chopped
- 50 g feta cheese, crumbled
- 28 g flat-leaf parsley, leaves chopped
- 1 pinch sumac
- 4 toasted pitta breads
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.
Warning: this recipe contains partially cooked eggs.