300g aubergine, cut into 2cm pieces
200g courgettes, cut into 2cm pieces
400g skinned, chopped tomatoes, fresh or tinned
2 large free-range eggs
pinch of hot pimentón (or normal paprika)
sea salt and freshly ground black pepper
1 Heat the oil in a large frying pan over a medium heat. Add the onion and red pepper, cover and cook gently for seven minutes until lightly golden.
2 Uncover, stir in the garlic, cumin and chillies, and cook for one minute. Stir in the aubergine, cover and cook for four minutes; stir in the courgettes, season and cook another four minutes.
3 Stir in the tomatoes, 150ml of water and the seasoning. Simmer for seven minutes until all the veg is tender and the sauce has thickened slightly.
4 Break the eggs on top and sprinkle with some pimentón. Cover with a tight-fitting lid and simmer gently until the eggs are set to your liking. Serve with fresh crusty bread.
300g aubergine, cut into 2cm pieces200g courgettes, cut into 2cm pieces400g skinned, chopped tomatoes, fresh or tinned2 large free-range eggspinch of hot pimentón (or normal paprika)sea salt and freshly ground black pepper1 Heat the oil in a large frying pan over a medium heat. Add the onion and red pepper, cover and cook gently for seven minutes until lightly golden.2 Uncover, stir in the garlic, cumin and chillies, and cook for one minute. Stir in the aubergine, cover and cook for four minutes; stir in the courgettes, season and cook another four minutes.3 Stir in the tomatoes, 150ml of water and the seasoning. Simmer for seven minutes until all the veg is tender and the sauce has thickened slightly.4 Break the eggs on top and sprinkle with some pimentón. Cover with a tight-fitting lid and simmer gently until the eggs are set to your liking. Serve with fresh crusty bread.
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