Tomatoey egg bake

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source: Linde, with own inspiration. Serves 2.

Ingredients:

  • 1 onion
  • 1 red paprika
  • 1 aubergine
  • 1 courgette (or 2 small ones, preferably)
  • tin of chopped tomatoes
  • 2 eggs
  • bit of garlic
  • salt, other currylike spicing
  • (brown) rice, boiled with some bay leaves and yellow powder stuff
  • pre-heated oven (±200 degrees)

Method:

Note: this recipe has in the meantime been tried and found scrumptious. Eat at the risk of forever disliking other dishes.

  • Better start with the rice. I added some bay leaves and the yellow powder stuff (yeah turmeric).
  • Heat up some oil a lot and add enough ground cumin. When hot, add diced eggplant and roast.
  • Also add diced onion, courgette, paprika, in roughly that order.
  • Now for some spice. I added (among others): salt (important), curry powder (Rajah hot and Pingo Doce brand…), paprika powder, parsley, cayenne pepper.
  • Toss in the tin of chopped tomatoes and mix/heat properly.
  • Turf all this into a dish, make two (or whatever seems right) holes and fill with raw eggs.
  • Place in the oven and wait. Interested to see if this turns out edible!

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