PREPARATION

  1. Heat olive oil in a large frying pan and sauté the onion and garlic.
  2. Add the roasted and fresh peppers and fry briefly.
  3. Add the tin of tomato and roasted aubergine.
  4. Season with pepper, salt, harissa, cumin seeds, ras el hanout and smoked paprika.
  5. Let simmer for half an hour with the lid on the pan.
  6. Meanwhile, prepare the rice.
  7. Cook the rice according to the instructions.
  8. Leave to cool completely.
  9. Mix with the herbs, lime zest and juice, olive oil, pepper and salt. Put in fridge.
  10. Remove the lid from the frying pan after approx. 30 min.
  11. Create 6 holes in the shakshuka and crack a raw egg open in each hole.
  12. Sprinkle with salt and pepper.
  13. Put the pan in a preheated oven of 180℃ and cook the eggs for approx. 5 min.
  14. Meanwhile, Mix the hangop with salt and pepper and a few tablespoons of olive oil.
  15. Taste and season to taste.
  16. Serve this stew with the Labneh and fresh rice salad.
  17. Some Turkish bread on the side is also delicious.

*puffed aubergines

  1. Wash and cut the aubergine in half.
  2. Rub mashed garlic on one side.
  3. Sprinkle with salt, pepper and olive oil.
  4. First roast them in a hot oven at 180℃ until crispy.
  5. Wrap them in aluminium foil and puff them for another 30 min.
  6. Then cut them into small pieces.