Mediterranean Diet Recipes

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

1. Preheat the oven to 375 degrees F
2. Lightly grease a 9 x 13-inch baking dish and set aside
3. Trim the ends off of the eggplant and prick it all over with a fork
4. Slice the eggplant in half lengthwise
5. Place the eggplant on a baking sheet cut side up
6. Bake for about 25-30 minutes or until just tender
7. Allow to cool slightly, then remove the flesh and discard the skin
8. Coarsely chop the eggplant and set aside
9. Heat the oil in a large ovenproof skillet
10. Add the garlic and cook for 30 seconds
11. Add the olives, capers and anchovies and cook for 30 seconds longer
12. Remove the skillet from the heat and stir in the plum tomatoes and reserved eggplant
13. Cover the skillet with foil and bake for 15 minutes
14. Remove the eggplant from the oven
15. Heat the butter in a large skillet over medium heat
16. Crack each egg into the skillet and lower the heat
17. Cook until the whites become opaque, about 2 minutes
18. Turn the eggs and cook for 1 minute longer
19. Divide the eggplant mixture among 6 plates and serve each with an egg
20. Season with salt and pepper to taste

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