You may or may not know this, but I’m a HUGE fan of eggplant-based dishes! Whether it’s as simple as a baba ghanoush dip, or a classic Egyptian household dish like MOUSSAKA (مسقعة)!
I always thought eggplants can work with or add to any dish, and this recipe definitely proves that! I’m bringing it to my breakfast today, using the basis of a classic moussaka dish to do so.
The cool thing about this is you don’t really need that much time or ingredients to make this delicious breakfast.
Start off by chopping a medium sized eggplant into little cubes, season with some salt & let rest for 5-10 minutes. Then squeeze the water out of them as much as you can, and toss in a pre heated saucepan with a tbsp of vegetable oil.
Once the eggplants start to soften, add the chopped green peppers & garlic and continue cooking for a few minutes till peppers start to soften as well.
Next up add the tomato purée, which is the key ingredient after the eggplants. And stir into the cooked veggies until it starts to boil. Then let simmer for a few minutes till sauce thickens.
Now that the sauce has thickened, use a spoon to make some space for the eggs, pour them in & cover the pan until eggs cook through and the whites have set!
Now we’re almost done 🙂 just season the dish with some salt, pepper & chili powder (optional) and some chopped green onions definitely add a nice taste to the whole dish too!
- 1 medium eggplant, chopped into small cubes
- 1 green pepper, chopped
- 1 spring/green onion, chopped into thin green rings
- 2 eggs, unbeaten
- 1/2 cup tomato purée from Juhayna.
- 1 garlic clove, minced
- 1 tbsp vegetable oil
- salt & pepper to taste
- Heat vegetable oil in a frying pan, and toss the eggplants and fry till they’ve softened.
- Add the chopped green peppers & garlic, and stir with the eggplants till they’ve softened as well.
- Pour in the tomato purée and bring to a boil.
- Once it starts to bubble, lower heat and let it simmer for a few minutes as you keep stirring.
- After a few minutes, moussaka should start to form and thicken, make some space for the eggs (using a spoon).
- Pour an egg in each space and cover the pan.
- Once egg whites have set, take off the pan & garnish with the chopped green/spring onions, and season with salt & pepper to desired taste.