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


Brush each side with olive oil
place in a single layer on the baking tray Bake for 25 minutes at 180C turn over after 15 minutes
combine the the garlic, parsley, coriander, paprika, cumin and chilli in a medium bowl
When 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 minutes
Add 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 juice
Form 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


Serve with bread


thx @brickkitchen

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