Ingredients

Method

• 6 T olive oil
• 6 baby marrows, roughly chopped
• 3 brinjals, roughly chopped
• 2 T garlic, crushed
• 1 t chilli, crushed
• 1 t ground coriander
• 1 t ground cumin
• 1 t ground cinnamon
• 1 x 70 g can Woolworths soffritto tomato paste
• 1 x 400 g can tomatoes
• ½ cup Woolworths tomato passata
• 1 cup vegetable stock
• 2 T Woolworths harissa paste
• 6 free-range eggs
• fresh coriander, for serving
• spring onion, for serving, sliced
• grated Parmesan, for serving

Method

Ingredients

1. Heat 3 T olive oil in a large cast-iron pot over the fire. Brown the baby marrows and brinjals separately and set aside.

2. Add the remaining olive oil and fry the garlic, chilli, coriander, cumin and cinnamon for 5 minutes. Add the tomato paste, tomatoes, passata and stock and cook for 15 minutes.

3. Stir through the baby marrows, brinjal and harissa. Crack the eggs into the sauce, shakshuka style, and cook to your preference. To serve, top with the coriander, spring onions and Parmesan.

Find more stew recipes.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa