Mirza Ghasemi

Ingredients

Eggplants

2 medium-sized

Tomatoes

3 ripe, diced

Garlic

4 cloves, minced

Eggs

4 large

Olive oil

3 tablespoons

Turmeric

1 teaspoon

Red pepper flakes

1/2 teaspoon

Black pepper

1/4 teaspoon

Salt

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prick the eggplants several times with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. Once the eggplants are roasted, remove them from the oven and let them cool slightly. Carefully peel off the charred skin and chop the flesh into small pieces.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and golden.
5. Stir in the diced tomatoes, turmeric, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, or until the tomatoes are soft and juicy.
6. Add the chopped eggplant to the tomato mixture, stirring well to combine. Allow it to cook for another 5 minutes, letting the flavors meld together.
7. Create small wells in the mixture and carefully crack the eggs into each well. Cover the pan and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (the yolks should be slightly runny for a perfect texture).
8. Garnish with chopped fresh parsley before serving. This dish is best enjoyed hot with crusty bread or over a bed of fluffy rice.