What you need:
- 3-4 eggplants
- 2 cloves garlic, minced
- 4-5 eggs
- 1 medium onion
- 3 tomatoes
- 1 can tomato paste
- 28oz diced tomatoes
- paprika
- chilli flakes
- salt
Method:
- cut 3-4 eggplants into about 1 inch thick rounds, drizzle them with evoo, salt & roasted them at 400 for about 25 mins. The trick is to turn off the oven and leave the eggplant in the oven to finish cooking a little more slowly.
- While roasting, mince garlic (2 cloves), cut up one medium onion, and 3 tomatoes
- I start the process below once the eggplant is almost done
- In a cast iron pan add a tablespoon of olive oil and the chopped onion
- Sautee for 3-4 minutes over a low heat & add garlic
- Add the chopped tomatoes & cook for 4- 5 minutes to soften
- Add canned tomatoes & simmer for another 4-5 minute
- Remove the eggplant from the oven, & carefully remove the skin
- Cut the eggplant into smaller pieces and add to tomato mixture
- Add paprika, chilli flakes, salt and pepper (this is how I like it but you’re welcome to add other seasoning/ spices) and gently mix
- Form small hollows in the mixture using a spoon, and crack an egg into each
- Lower the heat and cover the pan to allow the eggs to cook. You can also add the skillet into the oven to finish cooking but I was better able to control how cooked the eggs were on the stove top
- Remove from heat & sprinkle a little more paprika, parsley flakes and @maldonsalt and enjoy!
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Serve with toasted ciabatta, crackers or even on a bed of rice and enjoy!