Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, baked eggs and aubergine in spicy sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Baked eggs and aubergine in spicy sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Baked eggs and aubergine in spicy sauce is something which I have loved my entire life. They are fine and they look fantastic.
With back of spoon, make six indentations into sauce. Break one egg into each indentation. Spoon beef mixture and eggs evenly over bread slices.
To get started with this recipe, we have to prepare a few components. You can have baked eggs and aubergine in spicy sauce using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Baked eggs and aubergine in spicy sauce:
- Take 2 large free range eggs
- Take 1 tin plum tomatos
- Prepare 1 half chopped aubergine
- Prepare 1 quartre red onion
- Prepare 1 Half chopped red pepper
- Get 1 handful chestnut mushrooms, halved
- Get 1 dash balsamic vinegar
- Make ready 1 evoo
- Take 1 fresh chopped herbs - thyme, rosemary, parsley
- Take 1 smoked paprika, s+p, dried oregano
- Make ready 1 grated mature cheddar
- Take 1 clove smoked garlic
- Prepare 1 Half red chilli, chopped
Cook for about five minutes or batter is starting to turn golden. Remove gently with a spider strainer and drain on a wire rack. To serve, toss eggplant in sauce so each piece of eggplant is glistening, before sprinkling over sesame seeds and spring onions. This dish of eggs poached or baked in a spicy tomato sauce, popular across North Africa and the Middle East surprises every time with its rich, complex flavours.
Steps to make Baked eggs and aubergine in spicy sauce:
- Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar. Roast in oven for about 10 min till onions slightly caramelised.
- Tip out excess balsamic. Add the aubergine, mushrooms, pepper, tin tomatos, garlic. Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika. Stir well and put back into oven on 175°F for 35 minutes.
- Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish. Sprinkle on the parsley. Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle. Return to the oven.
- Bake for another 20 minutes, untill eggs are done. Serve hot with crusty bread.
Also known as chakchouka, it's popping up on more and more all-day breakfast menus, served with sourdough toast or warm Turkish or pita bread. A great Persian dish of soft roasted aubergine in tomato and garlic sauce, with eggs cooked into it at the last minute. Ideal for making as part of a mezze meal. Try our best roasted aubergine recipes for a filling main. We've included curries, pastas and salads - many of which are good for you, too - for easy midweek meals.
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