Aubergine, Tomato and Harissa Baked Eggs with Tahini and Honey Flatbreads

 SERVES 2

TIME 50 minutes

1 small aubergine, cut into 1cm cubes

1 red pepper, halved and deseeded

4 tbsp olive oil, plus extra to drizzle

sea salt and black pepper

1 small onion, finely diced

2 garlic cloves, crushed

½ tsp ground cumin

½ tsp smoked paprika

8 ripe vine cherry tomatoes

400g tin chopped tomatoes

zest of 1 lemon

2 tbsp harissa

1 tsp sugar

1 handful of baby spinach

1 handful of fresh coriander, chopped

4 eggs

TO SERVE

2 tahini and honey flatbreads (see book)

greek yogurt

•  Preheat the oven to 180C/  160C fan/gas 4 and line a large baking tray with parchment.

•  Put the diced aubergine in a bowl with the pepper halves, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss it all together until the vegetables are evenly coated, then spread them out on the prepared baking tray. Roast for 15-20 minutes, turning the aubergine halfway through cooking. When it is golden brown and the skin on the red pepper is charred and soft, remove from the oven and allow to cool enough to handle. Using the edge of a sharp knife, scrape the skin off the red pepper and discard it, then finely slice the flesh.

•  Heat the remaining oil in a pan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent. Add the cumin and paprika then cook for a further minute. Push the onion and garlic mixture to one side of the pan, turn up the heat slightly, and add the cherry tomatoes along with a drizzle of olive oil. Cook until the tomato skins start to blister. Add the chopped tomatoes and lemon zest, reduce the heat, then simmer for 15-20 minutes until slightly thickened.

•  Add the harissa and sugar, along with the roasted aubergine and pepper, and bring back to a simmer. Add the spinach and coriander, reserving some for garnish, then cook for a couple of minutes until the spinach has wilted. Season to taste.

•  Divide the mixture between two ovenproof dishes. Using the back of a spoon, make four indentations in the tomato mixture (two in each dish) and crack an egg into each hole. Place the dishes in the oven and cook for 10-12 minutes until the egg whites are cooked and the yolks are soft, or to your liking.

•  Warm the flatbreads in the oven for a couple of minutes. Serve the baked eggs with the reserved chopped coriander, flatbreads and a bowl of yogurt.