Aubergine and Egg Shakshuka

Instructions

1. 1

   Begin by slicing the aubergines into cubes. Set aside.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the cumin and paprika, allowing the spices to toast for about 30 seconds.

6. 6

   Add the diced tomatoes to the skillet and bring to a simmer.

7. 7

   Add the cubed aubergines to the tomato mixture, stirring to combine.

8. 8

   Cover the skillet and let the mixture simmer for about 15-20 minutes, or until the aubergines are tender.

9. 9

   Make four small wells in the mixture and crack an egg into each well.

10. 10

    Cover the skillet again and cook until the eggs are set to your liking, about 5-7 minutes.

11. 11

    Season with salt and pepper to taste.

12. 12

    Serve hot, garnished with fresh herbs if desired.