Mediterranean Poached Eggs (GF, Paleo, DF, Oil-Free, Vegetarian)
Author: 
Serves: 2-3
 
Ingredients
  • 3 cups eggplant, cubed
  • 1 can of fire-roasted tomatoes (no salt)
  • ½ green/yellow bell pepper, small chunks
  • ⅛ red onion, diced
  • 2 cloves garlic, minced
  • 4 eggs
  • Spices:
  • 1 bay leaf (optional)
  • ½ tsp oregano
  • ⅛ tsp allspice
  • ½ tsp ground cinnamon
  • ½ tsp curry powder
  • Salt and Pepper
  • Garnish: fresh basil or coriander, Yoghurt, Harissa, Toast
Instructions
  1. Rub your eggplant with salt. Set aside for 10 minutes. Use a paper towel to wipe up the excess moisture.
  2. In a small saucepan, add your allspice, curry powder and cinnamon. Toast over low heat till fragrant, then remove from pan.
  3. In the same saucepan, saute the cubed eggplant for 2-3 minutes till slightly softened (it should still hold up well and have a slight bite). If the pan looks a little dry, add in a some water to de-glaze. Take out and set aside.
  4. Add your garlic and onion and saute till fragrant. Add in your tomatoes to the pan. Allow it to soften and simmer.
  5. Add in the eggplant, bell pepper, dried herbs and season to taste.
  6. Using 1-2 tbsp of water dissolve the toasted ground spices. Mix and pour over the vegetables.
  7. Stir gently and cover the pan. Lower the flame to low heat. Allow it to cook for 4-5 minutes. Taste and adjust seasoning.
  8. Make 4 wells, and crack one egg into each hole. Sprinkle a little salt on each egg.
  9. Cover the pan for 6-8 mins or until the egg whites are set and the yolks are still runny.
  10. Sprinkle fresh herbs and serve immediately with yoghurt, harissa and toast.
Notes
For the tomatoes: In the pictures we used fresh tomatoes but we re-made it one more time with a can of fire-roasted tomatoes and it turned out much better.

Herbs: I love this particular "Mediterranean" spice blend but this recipe so versatile so feel free to change it up! Cumin, paprika, curry leaves, Italian herbs would be great in this too!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/?p=12886