Ratatouille Shakshuka

Method

1. Cut the aubergine, courgette and pepper into 1.5 cm cubes. Roughly chop the onion and thinly slice the garlic.

2. Heat the olive oil in a 24 cm frying pan over medium-high heat and fry the aubergine first. It will soak up the oil quickly, but don't add more; just keep stirring. After about 3 minutes, once it is golden, add the courgette and pepper and fry everything for 7 min in total.

   Add in this stepOlive oil 1.9 tbspAubergine (eggplant) 150 gCourgette (zucchini) 130 gBell pepper 1

   medium-high heat

3. Turn the heat down to medium heat, add the onion and cook for 4 min until translucent. Add the garlic, cumin, smoked paprika and harissa and stir for 30 seconds until fragrant.

   Add in this stepOnion 70 gGarlic (cloves) 2Ground cumin ½ tspSmoked paprika ½ tspHarissa (North African chilli paste) 1 tsp

   medium heat

4. Add the crushed tomatoes and a little salt and simmer over medium heat for 8 min, stirring now and then. It is ready when a spoon dragged across the bottom leaves a trail for a moment.

   Add in this stepCanned crushed tomatoes 260 gSalt and pepper to taste

   medium heat

5. Make one well in the sauce for each egg, crack an egg into each and season lightly. Cover and cook over medium-low heat for 6 min, until the whites are set and opaque but the yolks still wobble.

   Add in this stepEggs 4Salt and pepper to taste

   medium-low heat

6. Crumble over the feta, scatter with coriander, drizzle with a little olive oil and serve straight from the pan with warm pita bread.

   Add in this stepFeta 40 gCoriander (cilantro) or parsley to tasteOlive oil 0.6 tbspPita bread 2