Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, baked eggs and aubergine in spicy sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
[Mapo Eggplant] is simply eggplant stir fried in mapo sauce. Originally, mapo sauce is used to prepare mapo tofu 麻婆豆腐 which is a popular Chinese dish from. Spiced aubergine mixture topped with eggs and baked.
Baked eggs and aubergine in spicy sauce is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Baked eggs and aubergine in spicy sauce is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook baked eggs and aubergine in spicy sauce using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baked eggs and aubergine in spicy sauce:
- Take 2 large free range eggs
- Make ready 1 tin plum tomatos
- Take 1 half chopped aubergine
- Take 1 quartre red onion
- Take 1 Half chopped red pepper
- Get 1 handful chestnut mushrooms, halved
- Take 1 dash balsamic vinegar
- Take 1 evoo
- Make ready 1 fresh chopped herbs - thyme, rosemary, parsley
- Make ready 1 smoked paprika, s+p, dried oregano
- Take 1 grated mature cheddar
- Take 1 clove smoked garlic
- Prepare 1 Half red chilli, chopped
Whole aubergines are often barbecued, roasted over an open flame or baked whole before having the flesh scooped out to make baba ganoush and other dips. How to salt aubergine In old cookbooks you will find instructions for salting all aubergines by slicing them into a colander, sprinkling with salt. Shakshuka is a spicy baked egg dish, originally from North Africa. It is a favorite breakfast dish in Israel.
Instructions to make Baked eggs and aubergine in spicy sauce:
- Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar. Roast in oven for about 10 min till onions slightly caramelised.
- Tip out excess balsamic. Add the aubergine, mushrooms, pepper, tin tomatos, garlic. Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika. Stir well and put back into oven on 175°F for 35 minutes.
- Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish. Sprinkle on the parsley. Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle. Return to the oven.
- Bake for another 20 minutes, untill eggs are done. Serve hot with crusty bread.
It makes my day when I see you've made one of our recipes! Here is the handy printable recipe: Shakshuka (Baked Eggs in Spicy Tomato Sauce). This spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs. Put the bread slices on a baking sheet and brush both sides with olive oil. Rub the surface of each slice with the halved garlic clove and sprinkle with a pinch of salt.
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