Super Easy Salad

THE SHAKSHUKA-VOCADO

Shakshuka is a North African dish of eggs poached in a spicy, garlicky, tomato broth. Delicious at any time of day, I make a dinner out this recipe by adding soft, cubed aubergine and crumbled feta cheese. With the eggs nestled in avocado roses, this is a stunning, colorful dish you can serve straight from the skillet.

INGREDIENTS

2 aubergines, cut into 1cm cubes 2 red onions, finely diced 4 garlic cloves, grated 1 tbsp. ras el hanout, or more to taste ½ tsp. chilli flakes (1 tsp. if you like it spicy) – leave this out if you’re cooking this for children 1 bunch of fresh coriander, leaves and stalks, roughly chopped 1 400g can of whole peeled tomatoes (+ ½ can’s worth of water) 1 tbsp. balsamic vinegar 1 avocado 2 small free-range eggs 100g feta cheese, crumbled 1 tsp. grated ginger Zest of ½ lemon Olive oil for frying Optional: 1 jalapeño pepper sliced, sriracha sauce, omit if cooking for kids To serve (optional): pita bread or homemade naan (see p.41)

METHOD

1 Heat a medium sized pan or skillet and add a generous glug of olive oil. 2 Add the cubed aubergines and cook over medium heat for 5–10 minutes, until soft and golden brown. Remove from pan. 3 Add some more oil to the pan and sauté the red onion until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the ras el hanout and chilli flakes and stir to combine everything together. 4 Add the aubergine back to the pan along with the coriander stalks (reserve the leaves for later) and fry it for 2 minutes. Add the tomatoes, ½ tin of water and balsamic vinegar. Bring it to a boil, then immediately reduce the heat and let it simmer for ±30 minutes, stirring occasionally, until the shakshuka sauce has the consistency of a pasta sauce. 5 Meanwhile, cut the avocado in half, remove the pit and the skin. Turn them into 2 roses (see p.11), leaving a big hole in the middle in which you can fit the eggs. 6 Carefully place the avocado roses in the shakshuka sauce, making sure they touch or nearly touch the bottom of the pan. Crack an egg into each one and cook to your desired firmness (up to 10 minutes for hard yolk, 6 for a softer-set one). 7 While the eggs cook, combine the crumbled feta, grated ginger and lemon zest. Scatter the mixture over the shakshuka along with the chopped coriander leaves, the slices of jalapeño and sriracha sauce if you like it spicy and serve with sriracha sauce, warm pita or naan.

SERVES 2