Serves 4 to 6

We’ve been enjoying some lovely summer weekends in Joburg and long Sunday brunches have been such a treat. I find Shakshuka is a great option for feeding a crowd, because you can make a very big batch and still serve eggs individually to everyone’s liking. The tomato sauce is best when it’s cooked slowly so the weekend is the perfect time to make this dish. Some leftover brinjals from a salad or Melanzane inspired me to make this version, so if you have leftover brinjal that you’d like to use up, try this. Alternatively a few peppers sliced in add a wonderful flavour variation too.

If you’re in South Africa and struggling to find eggs at the moment, hang on to this recipe until you’re able to give it a try.

Here’s what goes in

• 1 brinjal, sliced
• 1 red pepper, diced
• 1 teaspoon garlic, crushed
• 1 onion, finely chopped
• Olive oil for frying
• 2 tins chopped tomatoes
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chopped chilli or chilli paste
• 6 eggs (or as many as is needed)
• Salt and pepper to season
• Feta cheese, crumbled
• Fresh coriander to garnish

How to do it

In a large heavy-based pan, fry the onion and garlic in the olive oil until the onion is soft and appears slightly transparent. Add the chopped peppers and slices of brinjal and cook them until they are soft. Add a bit of water to the pan after the brinjals have browned to help them cook through. (If you’re using leftover brinjals, this will be quick).

Add the tomato and water to the pan and allow to simmer over a low heat, stirring frequently. After about half an hour, turn down the heat slightly and allow this to reduce for about an hour to intensify the flavours.

When you’re just about ready to serve, add the eggs into the pan. Break the eggs into a ramekin, one at a time, make a well in the tomato sauce using a spoon and drop the egg into the gap. Cook just long enough for your eggs to be done to your liking. (Putting a lid on the pan helps them along).

When ready, garnish with crumbled feta and fresh coriander. Serve the eggs with a generous helping of the delicious, spicy sauce alongside warm crusty bread or your favourite toast.