one of the biggest reasons I wanted to make this was the name.
for 4
2 medium or 3 small eggplant
olive oil to brush
3 garlic cloves , crushed
1/3 cup chopped parsley
1/3 cup chopped coriander
1 tablespoon paprika
3/4 teaspoon cumin
1 red chilli , finely chopped
1/2 white onion , finely chopped
4 tomatoes , roughly chopped
400g can of tomatoes in puree
1 tablespoon brown sugar
2 tablespoons lemon juice
6 eggs
roughly chopped feta
salt and pepper
sliceBrush each side with olive oilplace in a single layer on the baking tray Bake for 25 minutes at 180C turn over after 15 minutescombine the the garlic, parsley, coriander, paprika, cumin and chilli in a medium bowlWhen done, remove from the oven. Chop into quarters and add to the spice mix. Stir to combine.
In a large frypan, add a tablespoon of olive oil and the chopped onion for 3 minutes over a low heat. add the chopped tomatoes and cook a further 5 minutesAdd the canned tomatoes and simmer 5 minutes Add the eggplant spice mixture to the tomatoes in the pan. Stir to combine, and bring to a simmer Add the brown sugar and lemon juiceForm small hollows in the mixture using a spoon, and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook until the eggs are cooked to your liking
