Aubergine Shakshuka Bowl

Treat yourself or one lucky person to the speediest little brunch with this Aubergine Shakshuka Bowl! Using Jamie's Aubergine Shakshuka as a shortcut, this dish is packed with flavors, eggs, and a sprinkling of cottage cheese for an added protein boost.

• Main
• Jamie Oliver Aubergine Shakshuka1 x 250g pouch
• Free-range eggs2
• Ripe cherry tomatoes80g
• Cottage cheese75g
• Fresh dill2 sprigs
• Za’atar

1. Main
1. Heat the Aubergine Shakshuka in a 24cm non-stick frying pan following the packet instructions.
2. Once it starts to bubble, crack the eggs into the pan, then cover and cook until the whites are set to your preference, approximately 5 minutes.
3. While the shakshuka is cooking, quarter the cherry tomatoes.
4. Transfer the shakshuka to a serving bowl, then sprinkle with the quartered tomatoes and dot with cottage cheese.
5. Garnish with picked dill sprigs and finish with a sprinkle of za’atar, if desired.