Spicy Eggplant and Tomato with Poached Eggs Recipe

Name: Spicy Eggplant and Tomato with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; Salt and pepper; 2 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; 1 onion, peeled and finely chopped; 1/2 teaspoon smoked paprika; 1 cup (250 g) chopped tomatoes; 1 teaspoon tahini; 1 teaspoon brown sugar; A splash of white wine vinegar; 4 eggs; 1 tablespoon lemon juice; A handful of chopped fresh parsley

Servings: persons

1 large eggplant
Salt and pepper
2 tablespoons olive oil
1 clove garlic, peeled and finely chopped
1 onion, peeled and finely chopped
1/2 teaspoon smoked paprika
1 cup (250 g) chopped tomatoes
1 teaspoon tahini
1 teaspoon brown sugar
A splash of white wine vinegar
4 eggs
1 tablespoon lemon juice
A handful of chopped fresh parsley

1
Cut the eggplant into bite-size chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt.
2
Drain, rinse, and pat dry.
3
In a heavy-bottomed frying pan, heat a tablespoon of oil, add the garlic and onion, and cook for a few minutes until softened.
4
Add the eggplant along with the rest of the oil, making sure the eggplant is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally.
5
Add the tomatoes, tahini, and brown sugar and cook for another 10 minutes, mixing it all through.
6
Taste and season accordingly.
7
Keep warm to the side.
8
Poach the eggs in a pan of gently boiling water (a splash of white wine vinegar should stop them separating).
9
You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).
10
At the last moment, add the lemon juice and parsley to the eggplant mixture.
11
Plate in shallow bowls and place the poached eggs on top, with perhaps a hunk of sourdough to sop up the juices.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant, Salt and pepper, 2 tablespoons olive oil, 1 clove garlic, peeled and finely chopped, and more.

Yes, Spicy Eggplant and Tomato with Poached Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Eggplant and Tomato with Poached Eggs

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