Aubergine, Broad Beans & Fried Eggs

Ingredients

• 2 large aubergines
• 400 g broad beans, fresh or frozen
• 4 eggs
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil, plus more if needed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes, optional
• 1 tbsp tomato paste
• 150 ml water or vegetable stock
• 1 lemon
• 1 tsp sumac
• 1 small bunch parsley or coriander
• salt
• freshly ground black pepper

Steps

1. Cut the aubergines into bite-size chunks. Sprinkle them lightly with salt, leave them for 10-15 minutes, then pat them dry.
2. Thinly slice one onion for the sumac topping. Finely chop the second onion and the garlic.
3. Mix the sliced onion with a pinch of salt, a squeeze of lemon juice, and the sumac. Let it sit while the pan cooks.
4. Heat the olive oil in a large pan over medium-high heat. Cook the aubergine until browned and soft, adding a little more oil if the pan looks dry. Lift the aubergine out of the pan and set it aside.
5. Add the chopped onion to the same pan and cook for 3-4 minutes until it softens.
6. Stir in the garlic, cumin, coriander, smoked paprika, and chili flakes if using. Cook for about 30 seconds, just until fragrant.
7. Add the tomato paste and stir it through, then add the broad beans and water or vegetable stock.
8. Simmer for 6-8 minutes, until the beans are tender and the liquid has reduced into a light sauce.
9. Return the aubergine to the pan. Season with salt, black pepper, and lemon juice.
10. Make four small wells in the vegetables and crack in the eggs. Cover the pan and cook gently until the whites are set and the yolks are still a little soft, or cooked how you like them.
11. Finish with chopped herbs, the sumac onions, and an extra squeeze of lemon if needed.