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Mediterranean Eggs

Mediterranean Eggs
Ingredients
Serves 6
- 1 large eggplant (8-10 inches long)
- 3 tbsps. extra-virgin olive oil
- 1 1/2 tsps. minced garlic
- 1/2 cup pitted calamata olives, finely chopped
- 3 tbsps. capers, rinsed and drained
- 4 anchovy filets, rinsed and drained
- 3 plum tomatoes, peeled, seeded and coarsely chopped
- 2 tbsps. unsalted butter
- 6 large eggs
- salt and freshly ground pepper to taste
Method
- Preheat the oven to 375 degrees F
- Lightly grease a 9 x 13-inch baking dish and set aside
- Trim the ends off of the eggplant and prick it all over with a fork
- Slice the eggplant in half lengthwise
- Place the eggplant on a baking sheet cut side up
- Bake for about 25-30 minutes or until just tender
- Allow to cool slightly, then remove the flesh and discard the skin
- Coarsely chop the eggplant and set aside
- Heat the oil in a large ovenproof skillet
- Add the garlic and cook for 30 seconds
- Add the olives, capers and anchovies and cook for 30 seconds longer
- Remove the skillet from the heat and stir in the plum tomatoes and reserved eggplant
- Cover the skillet with foil and bake for 15 minutes
- Remove the eggplant from the oven
- Heat the butter in a large skillet over medium heat
- Crack each egg into the skillet and lower the heat
- Cook until the whites become opaque, about 2 minutes
- Turn the eggs and cook for 1 minute longer
- Divide the eggplant mixture among 6 plates and serve each with an egg
- Season with salt and pepper to taste
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