Ingredients
Eggplant and Vegetables
- 2 medium or 3 small eggplants
- Olive oil to brush
- 3 garlic cloves, crushed
- 1/2 white onion, finely chopped
- 1 red chilli, finely chopped
- 4 tomatoes, roughly chopped
- 1 x 400g can of tomatoes in puree
Herbs and Spices
- 1/3 cup chopped parsley
- 1/3 cup chopped coriander
- 1 tablespoon paprika
- 3/4 teaspoon cumin
Additional Flavorings
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
To Serve
- 4-6 eggs (depending on serving size)
- Extra coriander, roughly chopped
- Feta cheese, to serve
- Optional: spinach
Instructions
- Prepare Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants and brush them lightly with olive oil. Roast them in the oven until tender, about 20-25 minutes, turning once halfway through to ensure even roasting.
- Sauté Aromatics: In a large skillet or frying pan, heat a splash of olive oil over medium heat. Add the crushed garlic, finely chopped onion, and red chilli. Cook until the onions are soft and translucent, about 5 minutes.
- Add Spices and Tomatoes: Stir in the paprika, cumin, chopped parsley, and chopped coriander, letting the spices bloom for a minute to release their flavors. Add the roughly chopped fresh tomatoes and canned tomato puree. Stir well to combine.
- Season the Sauce: Add the brown sugar, lemon juice, and red wine vinegar to the pan. Season with salt and pepper to taste. Simmer the sauce over medium-low heat for 10-15 minutes, allowing it to thicken and the flavors to meld together.
- Add Roasted Eggplants: Chop or roughly mash the roasted eggplants and add them to the tomato sauce. Stir to incorporate and continue cooking for another 5 minutes to heat through.
- Poach the Eggs: Make small wells in the sauce using the back of a spoon and carefully crack an egg into each well. Cover the pan and cook for about 6-8 minutes, or until the eggs are cooked to your liking. For soft yolks, keep the cooking time shorter.
- Garnish and Serve: Once the eggs are cooked, sprinkle with extra chopped coriander and crumbled feta cheese. Optionally, serve with a handful of sautéed or fresh spinach on the side for added greens.
Notes
- You can adjust the number of eggs depending on how many people you are serving or their appetite.
- Use fresh herbs for optimal flavor; parsley and coriander are key for the authentic taste.
- Roasting the eggplant before adding to the sauce enhances its natural sweetness and texture.
- If you prefer a less spicy dish, omit or reduce the red chilli.
- This dish pairs well with crusty bread to mop up the delicious sauce and runny egg yolk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
