- Black spiced olives
- Canned plum tomatoes (1 can)
- 1/2 Courgette
- 1/4 Aubergine
- Small red onion
- 2 eggs
- Cumin ( 4 tsp)
- Cinnamon (3 tsp)
- Salt (apply to taste)
- Feta cheese (2 oz)
Fry thinly sliced courgette, aubergine, onions with whole olives in olive oil with spices until onions are golden brown and and veg is cooked.
Add in plum tomatoes, dill and coriander
Stir gently for a few minutes and leave to simmer for 5 minutes.
Crack two eggs, replace lid and leave to cook to your taste.
Crumble feta cheese over shakshuka once cooked.
Serve with a chunk of sourdough olive bread and chilled cranberry juice or sweet mint tea.