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Ingredients
- 2 Tbsp olive oil
- 1 small onion chopped (1 cup)
- 12 pitted green olives quartered
- 1 1/2 tsp smoked 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 cup fresh crushed tomtoes
- 3 cloves garlic minced
- 1/3 cup chopped cilantro divided
- 4 large eggs
Ingredients
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Instructions
- 1 Pour oil into medium non-stick skillet. Add next 6 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. Stir in ¼ cup cilantro; if sauce is too thick, add 1 to 2 Tbsp. water to thin it slightly. Season with salt and pepper, if desired.
- 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.
