As I was staring into my fridge, looking at a packet of bacon, a piece of feta cheese and some vegetables in need of TLC I started thinking about a turkish dish with eggs cooked in an onion-tomatoe sauce I have wanted to try for some time. Why not try to do something like that with my ingredients? The result was delicious!
For this dish use what is sitting in your fridge! The sauce and the eggs are enough by themselves but if you find a piece of cheese or some sausages or whatever, throw it in!
Since I had the bacon, feta and the vegetables listed below that is what the recipie says but you do as you wish!
Eggs in a nest with topping, 4 servings
- 1 small aubergine
- 1 packet of bacon
- 1 onion
- 1 red bellpepper
- 1 squash
- 2 garlic cloves
- olive oil for frying
- 1 can of whole tomatoes
- juice from half a lemon
- salt, pepper, cinamon, chili, cumin
- 4 eggs
- a piece of feta cheese
- a couple of parsley sprigs
- a small handful of almonds, preferably slowroasted
Dice the aubergine into ½ in (1 cm) pieces. Place in colander, sprinkle generously with salt and let drain while you carry on with your cooking.
Cut the bacon into strips and fry them crunchy. Place on a plate covered with kitchen paper to drain excess fat. I don’t like bacon fat so I used olive oil to fry my vegetables, but you can fry in the left over bacon fat if you want to.
Peel and slice the onion. Slice the bell pepper, Dice the squash the same size as the aubergine.
Place a fairly large frying pan on medium heat. Add generously with olive oil. Press or grate the garlic into the pan. Add all of your veggies except for the canned tomatoes. Fry for about 5 minutes without the veggies taking on any colour.
Now chop your tomatoes (the reason I don’t use the already chopped ones from the store is because tthe quality of those is lower than for the whole ones). Stir tomatoes into veggies and add your spices. Start with a teaspoon each of cinamon and cumin, less of the others and adjust to your taste. Bring to boil and let simmer and thicken for about 5 minutes. Add squeezed lemon.
Use a spoon to make 4 holes in the veggies. Crack 1 egg into each hole.
Keep on simmering on medium heat or a bit lower until eggwhite is set, about 15 minutes.
Crumble feta cheese and bacon ontop.
Roughly chop almonds and parsley. Sprinkle over dish.
(I didn’t think of adding almonds until I plated the dish, that is why they aren’t in the pic of the frying pan.)
PS I plan to eat left overs from this dish at room temperature, I don’t think it reheats very well.