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1/4 cup olive oil

1 medium eggplant, roughly chopped (can slice and roast first for a little added flavor)

hot peppers to taste, diced (try jalapenos, Anaheim chiles, and/or poblanos)

1 medium-small yellow onion, diced

3 - 6 cloves garlic, peeled and crushed

1 tsp ground cumin

1 Tbls smoked paprika

2-3 large tomatoes, cored, peeled, and crushed (or 1 28-oz. can whole tomatoes)

Kosher salt and fresh ground black pepper, to taste

4 - 6 eggs

1/2 cup feta cheese, crumbled

1 Tbls parsley (preferably flat-leaf), coarsely chopped

Heat oil in large skillet or dutch oven over medium-high heat.  Add epplant, peppers, and onions and cook until soft, about 5 mins. or so.  Throw in garlic and spices and cook for a couple more minutes, stirring so not to burn the garlic (easily done). Reduce heat to medium and add crushed tomatoes with their liquid; simmer, stirring occasionally, about 15 minutes (may need to add more water during the process).  When thickened slightly, season with salt and pepper, and crack eggs into the sauce.  Cover and cook until yolks are set, about 5 mins.  Sprinkle feta and parsley over top.  Serve with warm pita bread.

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