Special Diet

Aubergines with Baked Eggs

prep 20 mins cook 2¾–3 hours 20 mins
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 medium aubergines, cubed
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb) tomatoes, cut into large chunks
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 100 g (3½ oz) quinoa
  • 300 ml (½ pint) vegetable stock
  • 125 g (4 oz) frozen peas (optional)
  • 4 eggs
  • salt and pepper
  • chopped mint, to garnish

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large frying pan, add the onion and aubergines and fry, stirring, until the aubergines are golden.

Stir in the garlic, tomatoes and spices and cook for 1 minute. Mix in the quinoa and stock, add a little salt and pepper and bring to the boil. Transfer the mixture to the slow cooker pot. Cover with the lid and cook on high for 2½–3 hours.

Stir in the frozen peas, if using, and add a little boiling water if the quinoa has begun to stick around the edges of the pot. Make 4 dips with a spoon, then break and drop an egg into each dip. Cover and cook for 15–20 minutes or until the egg whites are set and the yolks still soft.

Spoon on to plates, sprinkle the eggs with a little extra salt and pepper and garnish with chopped mint. Serve with toasted pitta breads, cut into strips.

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