Poached eggs in an eggplant/tomato stew
Today’s dish is a version of a Middle Eastern poached egg dish with eggplant in a sauce of tomatoes.
I was attracted to the dish because of its colourful look with the red tomatoes, the white and yellow of the eggs and the fresh parsley. And the poached eggs won me over immediately.
The spices add flavour and an aroma to the stew.
You can eat it for supper, lunch or try it for brunch. As an accompaniment try toasted sourdough bread to get at all the sauce.
Poached eggs with eggplant and tomatoes
30 ml (2 tablespoons) olive oil Half an onion, diced 2 garlic cloves, diced 1 large eggplant, chopped 30 ml (2 tablespoons) olive oil, second amount 1 14-oz can, tomatoes, diced Salt and pepper to taste 5 ml (1 teaspoon) paprika 5 ml (1 teaspoon) cumin 5 ml (1 teaspoon) chili powder 5 ml (1 teaspoon) sugar 30 ml (2 tablespoons) lemon juice Dash of red chili flakes 4 eggs Fresh parsley In a large skillet, heat the first amount of olive oil. Sauté the onions until soft and then add the garlic and fry. Once soft, remove to a dish while you fry the eggplant. (This ensures the garlic from burning). Add the eggplant to the pan and fry. Add the second amount of olive oil as the eggplant absorbs the oil. Pour in the diced tomatoes and its juice. Add salt and pepper and the spices, including the paprika, cumin, chili powder. Sprinkle in the sugar and lemon juice. Return the onion and garlic to the skillet. Stir and let simmer for 10 minutes. With a wooden spoon, create holes. Crack the egg and pour it into the hole. Make four holes. Cover with skillet with a lid and cook about 10 minutes. (This can vary depending on how you prefer your eggs). When the white part of the egg is set, you can turn off the stove. Sprinkle fresh parsley on top. With a ladle and spatula carefully serve the eggplant and tomato stew with an egg for each serving.