1 small onion, diced
1 red capsicum, diced
1/2 and eggplant, diced
4 medium white button mushrooms, quartered
1 silverbeet leaf, roughly chopped
1 can of diced tomatoes
1 garlic clove, minced
1/2 teaspoon of ground cumin
A sprinkle of chilli flakes
1/2 a teaspoon of yellow mustard seeds
A drizzle of maple syrup
A few sprigs of thyme
1 tsp of sugar
Olive oil, salt, pepper, water – on hand
Put the eggplant in a colander and cover is salt. Let rest.
Pre-heat the oven to 150 degrees Celsius.
In a skillet over medium heat, soften the onion. Add garlic and mustard seeds, heat for a minute or so before adding capsicum. Wait another minute and add canned tomatoes, cumin, chilli flakes and sugar.
Rinse the eggplant and in a seperate pan, with olive oil, fry the eggplant. When they are beginning to brown, drizzle lightly with maple syrup. Fry for a further minute and then transfer to the skillet along with the mushrooms.
Simmer for 5 minutes. If it begins to look a little dry, add some water (i like to use the tomato can as a water vessel, so that I get all the juicy tomato goodness in my skillet). Add the silverbeet. Simmer for another minute.
Crack each egg into the skillet. It’s worth cracking each egg at a time into a cup before pouring it into the skillet so that they all stay intact (unlike mine, see image). I also like to make shallow wells in the tomatoey mixture in which to place the eggs – so they don’t pour out.
Cover the skillet until the egg whites begin to cook. When this happens, transfer the skillet to the oven and bake until all the eggs are cooked to your liking.
Season with thyme, salt and pepper. Serve with bread. Perhaps some Focaccia?