Eggs with Eggplant and Pinenuts

Patlıcanlı Yumurta

 

My man and I are big fans of starting the weekend slowly, with a good coffee and a special breakfast spread. And these eggs are a little bit special. At first glance they seeme a little bit fiddly to make. But if you remember to pop the eggplant in the oven the night before, it’s actually pretty quick. Serve with lovely toasted crusty bread.

 

 

3 thin eggplants

a knob of butter

1 tablespoon pine nuts

1 tablespoon currants

½ teaspoon salt

2 eggs

cracked black pepper

3 sprigs of parsley, leaves picked and chopped finely

 

 

Preheat the oven to 200C.

 

Place the eggplants on an oven tray and bake for 30 minutes. Remove from oven, then place in a pot and cover with a lid. Leave for 5-10 minutes, then peel the skin and remove the stalks. Chop up the flesh into small chunks and set aside.

 

Melt the butter in a saucepan, and add the pine nuts and currants. As the pine nuts start to take colour, add the eggplant and salt, and stir until well combined.

 

Make two small wells in the surface of the eggplant mixture, and crack the eggs into them. Cover and lower the heat, gently cooking until the eggs are set to your liking.

 

Remove from heatö crack over the pepper, sprinkle with parsley, and serve immediately.

 

 

SERVES 2