Spicy Aubergine Shakshuka with Quorn Mince

Name: Spicy Aubergine Shakshuka with Quorn Mince
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300g Quorn Mince; 4 eggs; 4 slices of bread; 2 aubergines, cubed; 800g diced tomatoes; 200g Greek yogurt; 1 white onion, chopped; 2 cloves of garlic; 5g parsley, chopped; 5g coriander, chopped; 2 tsp tomato paste; 1 tbsp harissa; 1 tbsp red wine vinegar; 1 tbsp paprika; 1 tsp ground cumin; 1 tsp sumac; sunflower oil; salt and pepper

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Shakshuka of Quorn Mince and aubergine and eggs, served in a dish next to a plate of toasts and a serving of shakshuka

The perfect brunch showstopper. A spicy pan bursting with rich flavours packed full of vegetables, perfect eggs and delicious Quorn Mince! doesn't that sound delicious?

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Serves 4

20 mins

Easy

333 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

Ingredients

300g Quorn Mince
4 eggs
4 slices of bread
2 aubergines, cubed
800g diced tomatoes
200g Greek yogurt
1 white onion, chopped
2 cloves of garlic
5g parsley, chopped
5g coriander, chopped
2 tsp tomato paste
1 tbsp harissa
1 tbsp red wine vinegar
1 tbsp paprika
1 tsp ground cumin
1 tsp sumac
sunflower oil
salt and pepper

Method

Preheat the oven to 220C.
If not already cut, slice the bread into 1 cm thick slices, spread overan oven rack or baking tray lined with baking paper and brush with sunflower oil. Toast the slices of bread in the oven for 4-6 minutes until they turn golden brown and are crispy. Remove the toast from the oven and let it cool.
Heat sunflower oil in a large frying pan and fry the onion until it starts to become translucent. Add the aubergine to the pan and cook over medium heat for 5 minutes. Add the Quorn Mince, the tomato paste and diced tomato to the pan, stir well and let it simmer for another 5 minutes. Add the garlic, coriander, parsley, harissa, red wine vinegar, paprika and ground cumin to the pan and stir well again.
Make 4 holes in the sauce and break the eggs into them. Let it simmer for another 5-10 minutes with the lid on the pan.
Remove the pan from the heat, divide the shakshuka over the plates and serve with toast, Greek yogurt and garnish with sumac.