Scott:
Ana:
Alex:
Ingredients
- 2 Tbs Olive Oil
- 1 small onion, chopped
- 12 pitted green Greek olives, quartered
- 1 1/2 tsp Paprika
- 1 1/2 tsp ground cumin
- 1/4 tsp dried red pepper flakes
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 1/4 cups crushed tomatoes
- 3 cloves garlic, minced
- 1/3 cup chopped cilantro
- 4 Eggs
Steps
1) 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.
2) 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.
3) 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.