Makes:
6 servings
Use the 12 in.
Electric Oil Core Skillet cover with your 12 in. Chef's Gourmet Skillet.
Ingredients
1 medium eggplant,
peeled and diced in ½-inch cubes
1⁄2 teaspoon natural
salt
1 medium onion,
thinly sliced, use Cone #4
1 medium sweet
red or orange pepper, thinly sliced, use Cone #4
1 small jalapeño,
remove some of the seeds, finely diced
2 cloves
garlic, shredded, use Cone #1
1 teaspoon ground
cumin
1 teaspoon sweet
paprika
1 bay leaf
28 ounces diced
tomatoes with juices
salt and
pepper, to taste
6 large eggs
6 ounces feta
cheese, crumbled
Directions
Place diced
eggplant into a colander and toss with ½ teaspoon salt. Set aside while
preparing the rest of the vegetables.
Preheat skillet
over medium heat. When several drops of water sprinkled in skillet skitter and
dissipate, approximately 5 minutes, add onions and sauté for 4 - 5 minutes
until softened and lightly browned.
Add red
peppers, jalapeños and garlic and sauté for 3 minutes.
Add eggplant
and sauté for 3 - 5 minutes until eggplant starts to soften, stirring
vegetables during cooking.
Add cumin,
sweet paprika and bay leaf. Toss to combine and toast spices.
Add tomatoes
and juices and stir to combine. Reduce heat to low and place 12 in. Electric
Oil Core Skillet cover on skillet. Cook sauce for 30 - 35 minutes, until
vegetables are tender.
Remove cover
and make six indents in sauce with back of spoon. Crack eggs, one at a time,
into a small bowl and gently pour one egg into each hole. Sprinkle feta cheese over
top. Cover and cook for 5 - 7 minutes, depending on how you like your eggs
cooked.
Serve
immediately and garnish with chopped parsley or cilantro.
Tips
Substitute
eggplant for summer squash or zucchini.
Add in chicken
sausage for a heartier brunch-style entrée or substitute for firm tofu, cut
into chunks.
Instead of
poaching eggs in sauce, scramble eggs and pour a small amount into each indent.
