Baked eggs and aubergine in spicy sauce
Baked eggs and aubergine in spicy sauce

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, baked eggs and aubergine in spicy sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Baked eggs and aubergine in spicy sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Baked eggs and aubergine in spicy sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

Learn how to make a Baked Eggs Recipe! I hope you enjoy this Eggs Baked in a Spicy Creamy Tomato Sauce Recipe! Chinese Eggplant with Spicy Garlic Sauce.

To begin with this particular recipe, we must 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:
  1. Take 2 large free range eggs
  2. Prepare 1 tin plum tomatos
  3. Take 1 half chopped aubergine
  4. Take 1 quartre red onion
  5. Prepare 1 Half chopped red pepper
  6. Take 1 handful chestnut mushrooms, halved
  7. Make ready 1 dash balsamic vinegar
  8. Make ready 1 evoo
  9. Prepare 1 fresh chopped herbs - thyme, rosemary, parsley
  10. Get 1 smoked paprika, s+p, dried oregano
  11. Make ready 1 grated mature cheddar
  12. Take 1 clove smoked garlic
  13. Prepare 1 Half red chilli, chopped

If you have an immersion blender, you can simply blend the tomato sauce in the pan. A spicy, garlicky, saucy shakshuka with aubergine (eggplant) that makes a great breakfast, brunch or dinner! Serve with pita bread to soak up the sauce. Shakshuka Recipe-Eggs Poached in Spicy Sauce-Shakshuka in Indian Style-Easy and Quick Egg Recipe - YouTube.

Instructions to make Baked eggs and aubergine in spicy sauce:
  1. 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.
  2. 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.
  3. 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.
  4. Bake for another 20 minutes, untill eggs are done. Serve hot with crusty bread.

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. Season the eggs with salt and pepper, garnish with the basil, and serve with the toast. Add in the aubergine and quickly bring back to a boil. Drain immediately and refresh in cool water.

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