Shakshouka

Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel,where it was introduced by Tunisian Jews and other Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s. - Wikipedia

Ingredients:

1. Aubergines (Eggplant / Begun) 2 > chopped
2. Tomato 4 (large) > chopped
3. Onion 1 > chopped
4. Garlic 4 cloves > Chopped
5. Minced meat (Keema) 250 g
6. Cumin powder 1 tsp
7. Chilli powder 1/2 tsp
8. Cinnamon powder 1 tsp
9. Tahini 2 tsp
10. Sumac 2 tsp
11. Salt (to taste)
12. Olive oil 3 tbsp
13. Eggs 4-5
14. Green Coriander 

Process:

• Fry Garlic and onion
• Add Aubergine, Tomato and Minced meat until aubergine and mince is cooked. 
• Add Cinnamon, Cumin, Chilli, Paprika,
• Add Tahini & Sumac (found in Mediterranean shops, leave it if you don't have)
• Add salt to taste
• Cook for 5 minutes
• Make little wells and crack eggs in them
• Cover and cook until eggs are half poached and turn the heat off, eggs will keep cooking, yolks should be runny.
• Sprinkle the green coriander, drizzle some olive oil over and serve.