Ingredients
· 1 red onion, finely diced
· 1 garlic clove, crushed
· 1 small chilli, finely diced
· 1 teaspoon paprika
· ½ teaspoon ground coriander
· ½ teaspoon ground cumin
· 2 red capsicums, cut into 2cm pieces
· 400g chopped tomatoes
· ½ large eggplant, cut into 2cm cubes
· 4 eggs
· Fresh coriander, to serve
Method
1. Preheat oven to 2200C.
2. Heat 1 tablespoon of extra virgin olive oil over a medium heat and add onion, garlic and chilli. Cook for 5 minutes, or until softened. Add the spices and stir, cook for a further minute.
3. Add the capsicum and tomatoes to the pan and cook for 10-15 minutes, or until capsicums are softened. Turn the cook top off, then blend the sauce and return to the pan.
4. Meanwhile, spray another pan with cooking oil and heat over a high heat. Add eggplant and cook for 10 minutes or until cooked through, turning occasionally.
5. Stir the eggplant through the sauce. Make four wells with the back of a spoon and crack an egg into each well, then bake in the oven until eggs are cooked to your liking.
Sprinkle with coriander and serve with wholegrain bread.
Nutrition benefits:
High in Vitamin C to assist your immunity and glowing skin
A good source of protein to keep you feeling full and lower the overall GI of the meal
Can be shared with friends (Always a benefit too right ;))
This recipe was brought to you by our amazing Kirrawee Dietitian Melissa – give her a call to get your health sorted down in the South of Sydney!