Number two in my new series of Instagram dinners is this caponata baked eggs recipe. Basically it’s a big, rustic, one-pan of vegetable and eggy yumminess that probably should be for breakfast but is just as tasty in the evening.
Caponata baked eggs
2 tablespoons olive oil
1 medium eggplant, chopped
1 1/2 tablespoons rosemary leaves
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, chopped
1 x 400g can diced tomatoes
1/2 cup vegetable or chicken stock (or water at a pinch)
1 teaspoon caster sugar
60g feta, crumbled
1 tablespoon balsamic vinegar
1 tablespoon chopped parsley leaves
Chunky toast to serve
Preheat oven to 160°C (fan-forced) Heat 1 tablespoon of the oil in a large frying pan (with a heat-proof handle) over medium heat. Cook the eggplant and rosemary for 5 minutes or until golden and tender. Remove from pan. Heat the remaining oil in the pan. Cook the zucchini for 2 minutes or until golden. Remove from pan. Add the onion and garlic and cook for 5 minutes or until softened. Add the eggplant and zucchini back to the pan with the tomatoes, stock and sugar. Season to taste. Cook for 10 minutes or until the sauce has reduced and all the vegetables are cooked through.
Make 4 divots in the mixture. Crack the eggs into the divots. Top with the feta and place in the oven. Cook for 10-15 minutes or until the eggs are just cooked. Drizzle with the vinegar and sprinkle with parsley. Serve with toast.
Serves 2 or 4 depending on how hungry you are.
oOo If you don’t have an heat-proof handle on your frying pan, you can try wrapping with with a thick tea towel or tin foil.