3 tbsp Westfalia Fruit Avocado Oil
2 Westfalia Fruit avocados, ripened
1 onion, chopped
1 red pepper, chopped
2 cloves of garlic, crushed
1 medium eggplant, quartered and sliced in wedges
1 small red chili, seeded and chopped
1 tbsp cumin seeds
3 tbsp tomato paste
½–1 tsp cayenne pepper, or to taste
1 tbsp paprika
2 cans chopped tomatoes
3 bay leaves
2–3 star anise
6–8 eggs
½ cup goat cheese or feta, coarsely crumbled
Handful fresh Italian parsley, chopped
Salt and pepper, to taste
Prep Time: 30 mins
Cook Time: 35 mins
Servings: 4
1 Heat avocado oil over a medium heat in a large frying pan.
2 Sauté onion and red pepper until soft. Then add eggplant, garlic, chili, and cumin seeds and sauté for 3–5 minutes.
3 Stir in the tomato paste, cayenne pepper, and paprika. Sauté until the tomato paste has thickened slightly.
4 Add tomatoes, bay leaves, and star anise, and then reduce the heat and simmer with a lid for 10 minutes.
5 Remove the lid and simmer for another 10 minutes, or until thickened. Season to taste.
6 Make 6–8 openings in the sauce and divide the rest of the oil between these openings. Crack an egg into each opening.
7 Sprinkle cheese into the sauce and simmer with a lid for 5–10 minutes, or until the eggs are cooked to your preference.
8 Cut one of the avocados into cubes and mix with the parsley. Slice the remaining avocado, top the shakshuka, and enjoy!
To learn more about Westfalia Fruit, visit www.westfaliafruit.com
