Doc V's Healthy Kitchen

Remember older shakshouka recipes mainly prepared in the oven? This time I will ( have to) cook in a more traditional way, but still my way.

After a rather long drive, a short visit of Dijon, we found an amazing spot, 15 minutes outside of the city, to spend the night. We only hope the rain will have stopped tomorrow morning to have a better idea what this spot looks like.

I can’t start the night without a proper dinner regardless of how late it is. You might think it’s insane, but that’s okay 🙃.

Chop 1 eggplant and 1 red onion in small sized cubes. Put in the simmer pan with a drizzle of olive oil. Start the fire. Allow to bake and stir regularly. Add 5cm of chopped ginger,  4 chopped garlic cloves and 1 chopped chili pepper. Add 2 teaspoons of raz el hanout and some salt. Stir and bake for approximately 20-25 minutes. Add 4 chopped small courgettes and a handful a chopped cherry tomatoes. Stir and continue to cook. Add 1 can of chickpeas with the liquid. Put the lid on the pan and continue to simmer for another 15 minutes.

Once the eggplant is done, add 1 table spoon of chopped fresh oregano. Stir. Make 4 small holes. Put 1 raw egg in each of the holes. Put the lid on the pan. Cook for 5-7 more minutes until the egg white is done.

Enjoy the sound of the rain on the campervan, and enjoy the dinner.