Shakshuka with Eggplant

Ingrédients

• 1 medium Eggplant
• 4 large Eggs
• 400 g Canned tomatoes
• 1 small Onion
• 2 cloves Garlic
• 2 tbsp Tahini
• 2 tbsp Pomegranate seeds
• 1 tsp Cumin
• 2 tbsp Olive oil

Instructions

1. 1

   Roast cubed eggplant at 220°C for 20 min until golden.

2. 2

   Sauté onion and garlic. Add tomatoes and cumin. Simmer 10 min.

3. 3

   Add roasted eggplant. Make wells, crack eggs.

4. 4

   Cover and cook 5-7 min. Drizzle tahini and scatter pomegranate.