Spiced aubergine and tomato baked eggs
Silky roasted aubergine and tomato with a baked egg in each hollow, finished with fresh mint and lemon.
- Time40 min
- LevelEasy
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the aubergine with half the oil on a large baking tray. Roast for 20 minutes until soft and golden.
20 min - 2
Meanwhile, cook the onion in the remaining oil in an ovenproof frying pan for 5 minutes. Add the garlic, cumin and paprika for 1 minute.
5 min - 3
Add the tomatoes and simmer for 8 minutes until thick. Stir in the roasted aubergine.
8 min - 4
Make four wells and crack an egg into each.
- 5
Bake for 8 to 10 minutes until the whites are set and the yolks still soft.
9 min - 6
Scatter over the mint and finish with lemon juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.