Eggplant & Pepper Shakshuka

Ingredients

• 5 1/2 oz (150 g) eggplant
• 3 oz (80 g) red bell pepper, diced
• 1 tsp (5 ml) extra-virgin olive oil
• 1 (3 g) garlic clove, minced
• 1/2 tsp (1 g) paprika
• 1/4 tsp (1 g) cumin
• 1 1/4 oz (35 g) canned chickpeas
• 1/4 cup (60 g) crushed tomatoes
• 3 large (150 g) eggs
• 1/4 oz (10 g) feta
• 1 tsp (5 ml) red wine vinegar
• 1 1/2 oz (40 g) fennel

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Method

1. Fry 2 cm eggplant cubes in oil 8 min until golden; pepper 4 min; garlic, paprika and cumin 30 sec.
2. Add tomatoes and drained chickpeas; simmer 5 min until sauce darkens.
3. Crack eggs into three hollows; cover and cook 5 min until whites set.
4. Trickle in vinegar; crumble feta over. Stand off heat 2 min. Base keeps three days; cook fresh eggs in it, with raw fennel.