This recipe proves just how flavorful vegetarian dishes can be. Imagine a vibrant pan of tender eggplant, poached eggs, and savory Quorn mince simmered in a spicy tomato sauce—irresistibly delicious.
Perfect for National Week Without Meat (March 9-15), this dish challenges you to skip meat for a week. Let plant-based cooking surprise you with its bold tastes!
Read also: ‘Recipe from Jackfruit: stuffed aubergines’
Ingredients
- 4 eggs
- 4 slices of bread
- 2 aubergines, cubed
- 800 g diced tomatoes
- 300 g Quorn finely chopped
- 200 g Greek yogurt
- 1 white onion, finely chopped
- 2 cloves garlic, crushed
- 5 g parsley, finely chopped
- 5 g coriander, finely chopped
- 2 tsp tomato paste
- 1 tbsp harissa
- 1 tbsp red wine vinegar
- 1 tbsp paprika powder
- 1 tsp ground cumin
- 1 tsp sumac
- Sunflower oil
- salt and pepper
Preparation method
- Preheat the oven to 220 °C.
- Cut the bread, if needed, into 1 cm thick slices. Place on an oven rack or baking tray lined with parchment and brush with sunflower oil. Toast for 4-6 minutes until golden and crispy. Remove and cool.
- Heat sunflower oil in a large frying pan and sauté the onion until translucent. Add aubergine cubes and cook for 5 minutes over medium heat. Stir in Quorn mince, tomato paste, and diced tomatoes; simmer for 5 minutes. Add garlic, coriander, parsley, harissa, red wine vinegar, paprika, and cumin; stir well.
- Create 4 wells in the sauce, crack in the eggs, cover, and simmer for 5-10 minutes until eggs are set.
- Divide shakshuka among plates, serve with toast and Greek yogurt, and sprinkle with sumac.
Recipe & Image: Quorn
