Aubergine and Fava Beans with Eggs
This is Sami Tamimi's take on a breakfast dish. Runny eggs, roasted aubergines melt into a rich, spiced tomato and fava bean sauce!
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Cooking tools:
- Oven
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Saute pan
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Can opener
- Fork
- Colander
- Serving platter
Ingredients
- 2 medium aubergines (around 630g)
- 80ml olive oil, plus extra to serve
- Salt
- black pepper
- 1 onion, finely chopped (175g)
- 6 garlic cloves, crushed
- 1 small piece of ginger, peeled and finely grated (20g)
- 1 green chilli, finely chopped, seeds and all (20g)
- 1 tsp chilli flakes
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 ½ tsp tomato paste
- 2 plum tomatoes, chopped into 2cm chunks (300g)
- 1x 400g tin of chopped tomatoes
- 1x 400g tin of fava beans, drained
- 300ml water
- 15g fresh coriander, roughly chopped, plus more to serve
- 4 large eggs
- 30g sumac onions
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