Baked eggs and aubergine in spicy sauce

Name: Baked eggs and aubergine in spicy sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 large free range eggs; 1 tin plum tomatos; 1 half chopped aubergine; 1 quartre red onion; 1 Half chopped red pepper; 1 handful chestnut mushrooms, halved; 1 dash balsamic vinegar; 1 evoo; 1 fresh chopped herbs - thyme, rosemary, parsley; 1 smoked paprika, s+p, dried oregano; 1 grated mature cheddar; 1 clove smoked garlic; 1 Half red chilli, chopped

Jenny Atkinson @jenny0124

Liverpool

Had something similar to this on holiday, really liked it so created my own! Great with crusty bread, perfect comfort food.

Jenny Atkinson @jenny0124

Liverpool

Had something similar to this on holiday, really liked it so created my own! Great with crusty bread, perfect comfort food.

Saved

Ingredients

2 servings

2 largefree range eggs
1tin plum tomatos
1half chopped aubergine
1quartre red onion
1Half chopped red pepper
1handful chestnut mushrooms, halved
1 dashbalsamic vinegar
1evoo
1fresh chopped herbs - thyme, rosemary, parsley
1smoked paprika, s+p, dried oregano
1grated mature cheddar
1 clovesmoked garlic
1Half red chilli, chopped

Saved

Steps

1

Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar. Roast in oven for about 10 min till onions slightly caramelised.
2

Tip out excess balsamic. Add the aubergine, mushrooms, pepper, tin tomatos, garlic. Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika. Stir well and put back into oven on 175°F for 35 minutes.
3

Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish. Sprinkle on the parsley. Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle. Return to the oven.
4

Bake for another 20 minutes, untill eggs are done. Serve hot with crusty bread.