Tomato-eggplant shakshuka

Finely chop the parsley (3-4 sprigs). Then dice the tomato (50 g) and eggplant (70 g) into sticks, and slice the green onion (1-2 stalks) into feathers.

Heat olive oil (1 tbsp) in a pan over medium heat. When the oil is hot, add the chopped parsley stems, cumin (a pinch), and fenugreek (a pinch), sautéing until softened. Then add the eggplant and continue to cook until slightly browned.

After that, add the tomato, season with salt and pepper to taste. Cover the pan with a lid and simmer the vegetables for 5-7 minutes.

When the vegetables are ready, make two “nests” in them and carefully crack an egg into each nest.

Season the eggs with salt and pepper, sprinkle with the remaining parsley leaves, and continue to cook over low heat until the yolk reaches the desired degree of doneness.

Before serving, garnish the shakshuka with chopped green onion and mint (2-3 leaves). If the mint leaves are large, they can be torn into smaller pieces for convenience.