Original Recipe by: Vegetarian times
12 Tbs. olive oil
1 small onion, chopped (1 cup)
12 pitted Villa Reale Castlevetrano olives in brine
1 ½ tsp. sweet paprika
1 ½ tsp. ground cumin
¼ tsp. dried red pepper flakes
1 medium eggplant, cut into
1 ¼ cups thick crushed tomatoes
3 cloves garlic, minced (1 Tbs.)
⅓ cup chopped cilantro, divided
4 large eggs
1) Pour oil into medium non-stick skillet. Add next 5 ingredients, and toss
to combine. Mix in eggplant. Cover, and cook over medium heat 4 minutes
to blend flavors, stirring occasionally. Mix in crushed tomatoes,
garlic, and 3⁄4 cup water. Bring to simmer. Cover, and cook 10 minutes,
or until eggplant is tender, stirring occasionally. Stir in ¼ cup
cilantro; if sauce is too thick, add 1 to 2 Tbs. water to thin it
slightly. Season with salt and pepper, if desired.
2) Push aside eggplant mixture near top-center of skillet with wooden
spoon, making deep hole. Drop in 1 egg. Repeat 3 more times, spacing
eggs apart. Cover, reduce heat to medium-low, and simmer 4 minutes.
Remove from heat, and let stand, covered, 1 to 2 minutes, or until egg
whites are set. Sprinkle with remaining cilantro.