Cut the eggplant into cubes transfer to a baking tray, salt the cubes and set aside for 20 minutes before baking in a pre-heated oven 350ºC for around 15 minutes.
In a pan mix 1 tbsp olive oil with harissa paste, add tomato paste and the red bell peppers diced all along with the crushed garlic, cumin and cook for around 10 minutes over medium heat.
Add the diced tomatoes and cook for another 10 minutes.
Space the cooked mixture, making holes to crack the eggs sunny-side up and cook for another 10 minutes.
In a separate bowl mix the labneh with Optimist vegetable soup powder. Decorate with mint leaves.
Serve the shakshuka with roasted eggplants aside, labneh and whole wheat Arabic bread
One serving of this recipe includes 2 eggs, 2 tbsp labneh mixture and 30g of whole wheat Arabic bread.
