Shakshuka Oasis

For 2 people.


  • 2 aubergines
  • 1 onion
  • 5 tomatoes
  • 2 cloves of garlic
  • 4 eggs
  • cumin powder
  • cumin seeds
  • fresh parsley
  • pepper
  • Salt
  • olive oil


Peel the onion, garlic and tomatoes and chop them finely and cut the aubergine into small cubes.

Heat a large frying pan or low casserole with a splash of extra virgin olive oil. Sauté the onion and garlic until they are poached.

Then add the tomatoes and aubergines and season to taste.

Increase the heat and when it starts to bubble, lower it almost to a minimum and cook over a fire slow until tomato and eggplant are cooked. Add the eggs to be poached in the same pan.

Once everything is cooked, add the cumin powder, salt, pepper and leave a little more.

Once the eggs are ready, plate and spread the chopped parsley on top and ready to eat.