Aubergine zaalouk with poached eggs and whole wheat bread

Ingredients

For 1 serving

• Eggplant300 g
• Tomatoes200 g
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cilantro8 g
• Eggs2
• Extra virgin olive oil10 g
• Whole wheat bread2
• Lemon juice10 ml
• Saltto taste

Contains: gluten, eggs,

In season: July – September

Method

1. Wash the aubergines, cut them into roughly 2 cm cubes and steam them for 12 minutes, until soft.
2. Meanwhile score the tomatoes, dip them in boiling water for a minute, peel and chop them; crush the garlic and chop the coriander.
3. Heat the oil in a frying pan over medium heat with the garlic, cumin and paprika for 1 minute, until fragrant. Add the tomatoes and aubergines, salt and cook for 15 minutes, mashing with a fork, until you have a thick, dry purée.
4. Turn off the heat and stir in the coriander and lemon juice.
5. Meanwhile bring a small pan of water to a gentle simmer; crack each egg into a cup, stir a whirlpool and slide it in. Cook 3 minutes, until the white is set and the yolk soft, and lift out with a slotted spoon.
6. Serve the zaalouk warm with the poached eggs on top and the toasted wholemeal bread.