Serves : 2          |        COOKING TIME: 25 MIN     
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 red bell pepper, seeded and diced
  • 1/2 medium eggplant, diced
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 2 medium garlic cloves, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili paste, optional
  • 2/3 can diced tomatoes
  • 2 eggs large
  • ⅓ cup crumbled feta cheese optional
  • ¼ cup fresh parsley leaves

Toasted bread, for serving

  1. Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, eggplant, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent 6 to 8 minutes.
  2. Reduce the heat to medium-low and add the garlic, paprika, and cumin, Stir and let cook for about 30 seconds, then add the tomatoes and chili paste. Simmer for 15 minutes until the sauce is thickened.
  3. Make 2 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
  4. Season with salt and pepper to taste and sprinkle with parsley and feta (if you are using). Serve with toasted bread for scooping.

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