Harissa Eggs with Aubergine and Sumac makes for perfect weekend brunch fodder. Poached eggs and generous chunks of aubergine in a rich harissa tomato sauce topped with sumac.
It’s in the name
So this may look like shakshuka but it’s missing some vital ingredients, namely spice in the form of cumin, peppers and, of course, onions. I wanted a very easy yet still slightly bougie brunch and well chopping isn’t all that quick! I also wanted a less earthy egg dish and that is where harissa steps in. It is lightly spiced, has depth but also has a delicate sweetness which I adore. So here we have the simple recipe for (semi) fancy poached eggs: eggs and tender aubergine in a harissa spiced tomato sauce, fresh tomatoes and a good sprinkling of sumac.
How to elevate your poached eggs
Choose baby tomatoes on the vine for the sweetest of tomatoes. If you can’t find these then cherry tomatoes will also pair nicely with the harissa sauce. Now you could get all fancy and serve with lemony skin on potatoes or Persian rice but I believe the simple delight of toasted, buttered sourdough is sufficient. The sourdough acts as a crunchy base to dollop over spoonfuls of creamy tomato and the softest of poached eggs. This is what weekend brunch should be.
Leave a comment and let me know how you get on making my Harissa Eggs with Aubergine and Sumac. I would love to see your creations over on instagram!
more easy brunch recipes
Burrata, Portobello Mushroom & Pecan Pesto Baguette
Crispy Tofu & Edamame Fried Rice
Chickpea, Feta & Mint Greek Salad
Harissa Eggs with Aubergine and Sumac
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 small aubergine diced
- 2 large garlic cloves minced
- 1 x 400g tin chopped tomatoes
- 3 tbsp harissa paste
- 2 tsp red pepper flakes/ Aleppo chilli flakes
- 4 medium eggs
- 200 g fresh baby or cherry tomatoes preferably on the vine
- 100 mls water
- 1/2 tsp sumac
- Handful fresh parsley roughly chopped
- Salt and pepper to season
- 4 slices of sourdough to serve
Instructions
- Heat the oil in a large saucepan over a moderate heat. Add the onion, aubergine and a good pinch of salt and cook for 5 minutes, until softened.
- Add the garlic and sauté for a minute.
- Stir in the chopped tomatoes, harissa paste, red pepper flakes and 100mls of water. Season with salt and pepper and cook for a couple of minutes.
- Make 4 wells in the tomato mixture and crack an egg into each. Place the baby tomatoes on top. Cover with a lid and cook on a low to moderate heat for 8-10 minutes. The egg whites should be set and the yolks slightly soft.
- Sprinkle over the sumac and fresh herbs and serve with toasted, buttered sourdough.
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