This is yet another warm dish perfect for cold winter nights. The olives and eggplant gives a little Mediterranean spin on this recipe and makes it absolutely scrumptious. You can prepare and serve them in mini french ovens for a cleaner and easier presentation.
2 Tbs. sunflower oil
1 small onion, chopped (1 cup)
12 pitted green Greek olives, quartered
1 ½ tsp. sweet paprika
1 ½ tsp. ground cumin
¼ tsp. dried red pepper flakes
1 medium eggplant, cut into ½-inch cubes
1 ¼ cups thick crushed tomatoes
3 cloves garlic, minced (1 Tbs.)
⅓ cup chopped cilantro, divided
4 large eggs
- Pour oil into medium non-stick skillet. Add next 5 ingredients, and toss to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes to blend flavors, stirring occasionally. Mix in crushed tomatoes, garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes, or until eggplant is tender, stirring occasionally. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it slightly. Season with salt and pepper, if desired.
- Push aside eggplant mixture near top-center of skillet with wooden spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes. Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg whites are set. Sprinkle with remaining cilantro.
Nutritional Facts: per serving
217 cal; 14g total fat (3g sat fat); 15g carb; 441mg sod; 5g fiber; 9g protein; 6g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine