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?
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.
