Fruit Cake
– 2 tbsp olive oil – 1 eggplant, diced – 1 onion, chopped – 3 garlic cloves, minced – 1 red chili, sliced – 1 tsp cumin – 1 tsp smoked paprika – 1 can diced tomatoes – Salt and pepper to taste – 4 eggs – Fresh parsley, chopped (for garnish)
Heat olive oil in a skillet over medium heat, then add diced eggplant. Sauté until browned and soft, stirring occasionally to prevent sticking.
Add chopped onion, garlic, and chili. Cook until fragrant and the onion is translucent. Stir in cumin and smoked paprika for a spicy aroma.
Pour in diced tomatoes and season with salt and pepper. Simmer for 10–15 minutes, letting the flavors meld and sauce thicken slightly.
Make small wells in the sauce and crack eggs into them. Cover and cook until egg whites are set but yolks are still runny, about 6–8 minutes.
Remove from heat and sprinkle with chopped fresh parsley. Adjust seasoning if needed and let cool slightly before serving.
Serve hot with crusty bread or pita for dipping. Enjoy the bold spice, rich tomato sauce, and creamy egg nestled in hearty eggplant.
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