A dish that combines tender vegetables, aromatic spices, and eggs cooked directly in the sauce. It’s one of those recipes that works at any time of day. Easy to make with simple ingredients, and the thick eggplant-and-tomato sauce makes it hearty, fragrant, and bright in flavor.
Peel the eggplant and cut it into small cubes so it cooks evenly and doesn’t taste bitter.
Peel and dice the onion.
Rinse the tomatoes and chop them into small pieces.
Heat a skillet over medium heat, add the olive oil, and sauté the eggplant for about 7 minutes, stirring, until soft and lightly browned.
Add the onion and cook for about 4 minutes, until it’s soft and fragrant.
Finely chop the garlic, add it to the pan, and cook for about 1 minute, just until aromatic.
Add hot chili (fresh or pickled), if you’d like some heat.
Add the tomatoes and cook for 3–4 minutes, until they release their juices and the sauce comes together. Mash a bit of the eggplant with a fork if you prefer a thicker, smoother sauce.
Season with salt, black pepper, and ground coriander, stirring well to combine.
Make a few small wells in the sauce and crack in the eggs.
Cover and cook for about 7 minutes, until the whites are set and the yolks are still runny.
Sprinkle with chopped parsley before serving.
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