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Eggs with Eggplant, Tomatoes, and Feta
A hearty and comforting dish of tender eggplant in tomato sauce topped with poached eggs and crumbly feta cheese—perfect for a leisurely breakfast with bread.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the eggplant into medium cubes.
Heat a skillet, melt the ghee, and sauté the eggplant cubes until soft and golden brown, stirring occasionally.
Two minutes before the eggplant is done, add the canned tomatoes and Jerusalem artichoke syrup, season with salt and pepper, sprinkle in Italian herbs, and let everything simmer together until the flavors meld.
Meanwhile, prepare the poached eggs. Bring 1.5 liters of water to a boil. Crack one egg into a small bowl. Reduce the heat to a gentle simmer, add 20 ml of 9% vinegar, create a whirlpool with a spoon, and gently slide the egg into the center. Cook for 3 minutes for a runny yolk. Carefully remove with a slotted spoon. Repeat with the second egg.
Toast the bread pieces in a dry skillet until golden.
Place the warm eggplant and tomatoes on a plate, carefully top with the poached eggs, crumble the feta over everything, and garnish with pumpkin seeds and fresh herbs.
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