Description
A vibrant Middle Eastern-inspired dish combining tender eggplant, rich tomatoes, and perfectly poached eggs, making it perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 2 medium eggplants, diced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 can (15 oz) diced tomatoes with juices
- 4 large eggs
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until softened, about 5-7 minutes.
- Add the chopped onion and red bell pepper, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, and paprika. Cook for an additional minute until aromatic.
- Pour in the diced tomatoes with their juices. Season with salt and pepper, and let simmer for about 10 minutes.
- Make small wells in the mixture and crack the eggs into each well. Cover and cook until eggs are set to your preference, about 5-7 minutes.
- Garnish with fresh parsley or cilantro before serving.
Notes
Serve with warm crusty bread or pita and enjoy as a hearty meal any time of the day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 186mg