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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Wonderful comforting Israeli dish which may be enjoyed either for breakfast or dinner. I especially like this recipe because it is rare to find healthy comfort food. Enjoy! Ingredients:
1 medium eggplant |
1 red pepper |
1 yellow pepper |
1 onion |
1 (15 ounce) can tomatoes |
2 garlic cloves |
1 cup vegetable broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon za'atar spice mix (may be omitted) |
8 eggs |
Directions:
1. Spray eggplant, peppers and onion with cooking spray and roast on the grill or in the oven untill the skins are partially charred and they are soft on the inside.
2. Allow roasted vegetables to cool.
3. Chop cooled vegetables, tomatos and garlic and add to large sautee pan with broth, Zatar, salt and pepper. Bring to a boil, reduce heat and add eggs one at a time, being careful not to break yolks. Cover sautee pan and cook until whites are done but yolks are not set.
4. Serve with toast or pita bread.
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