Creado con IA
Eggplant and Egg Breakfast Skillet
30 min 171 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- eggs4 large
- cherry tomatoes1 cup
- onion1 medium
- olive oil2 tablespoons
- paprika1 teaspoon
- saltto taste
- pepperto taste
- fresh parsley1/4 cup
Preparación
- 1
Begin by washing the eggplants and cherry tomatoes. Dice the eggplants into small cubes and halve the cherry tomatoes.
- 2
Peel and finely chop the onion.
- 3
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4
Add the diced eggplants to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- 5
Stir in the halved cherry tomatoes and paprika. Season with salt and pepper to taste. Cook for another 3-4 minutes until the tomatoes are slightly softened.
- 6
Make four small wells in the vegetable mixture and crack an egg into each well.
- 7
Cover the skillet and cook for about 5 minutes, or until the eggs are cooked to your liking.
- 8
Remove from heat and garnish with freshly chopped parsley before serving.
- 9
