EGGPLANT SHAKSHOUKA WITH SALSA OGNINA (X2)
- 1 small eggplant
- 1 bottle ‘Salsa Ognina’
- 3 or 4 eggs
- Salt, pepper, olive oil
Dice the eggplant. Warm up a pan, add 2 spoons of olive oil and the eggplant cubes. Keep the heat high and stir. When the eggplant is cooked, add the Salsa Ognina and mix. Lower the heat, cover with a lid and cook for about 10 minutes. Move the sauce around to create three small holes, add the eggs into the holes. Cover and cook for 5 minutes. Add salt, pepper and za’atar on the eggs, cover again and cook until the egg whites are completely cooked. Slice some bread and enjoy!