Turkish · Brunch
Eggplant and Tomato Egg Bake
Baked eggs settle into a thick Turkish-style eggplant and tomato stew simmered with onion, garlic, and red pepper, finished with crumbled feta and fresh parsley. The eggplant softens to a jammy texture while the eggs bake just until the whites set and yolks stay runny, served warm with crusty bread.
$4
12 minsPrep
25 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
412Calories
21gProtein
28.8gFat
18.8gCarbs
9.5gSugar
6.1gFiber
689mgSodium
450mgChol
10.6gSat Fat
945mgPotassium
220mgCalcium
3.4mgIron
1.2mcgVitamin B12
18mgVitamin C
vegetarian
low-carb
low-calorie
high-fiber
mediterranean
weekend-brunch
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Dice the eggplant and tomato into small cubes, thinly slice the onion, mince the garlic, and crumble the feta; set aside.
2
Sauté
Heat the olive oil in a small oven-safe skillet over medium heat and cook the onion for 3 minutes until softened and translucent.
3
Bloom
Add the garlic, red pepper flakes, and smoked paprika; cook 30 seconds over medium heat until fragrant and the raw garlic smell fades.
4
Braise
Add the eggplant, tomato, and tomato paste to the skillet; cook over medium-low heat for 12 minutes, stirring occasionally, until jammy.
5
Build
Make two shallow wells in the vegetable mixture and crack an egg into each well, then cover the skillet and cook over low heat for 5 to 6 minutes until egg whites set and yolks remain soft.
6
Plate
Scatter the feta and parsley over the eggs and serve straight from the skillet with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 11 oz311g eggplant
- 7 oz200g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp tomato paste
- 1/2 tsp1/2 tsp red pepper flakes
- 1/2 tsp1/2 tsp smoked paprika
- 2 oz56g feta cheese
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
