Spicy Aubergine Shakshuka with Quorn Mince
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?
Serves 4
20 mins
Easy
333 cals
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
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.
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