Roasted Eggs with Aubergine

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss aubergine cubes with 4 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes until golden and tender.

   Tip: Stir the aubergine halfway through cooking for even browning.

2. 2

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté red onion for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

   Tip: Don't let the garlic burn—keep the heat moderate.

3. 3

   Add the roasted aubergine to the skillet along with cherry tomato halves, smoked paprika, and cumin. Stir gently and cook for 3-4 minutes until everything is warm and well combined.

   Tip: The aubergine should be very tender but hold its shape.

4. 4

   Divide the aubergine mixture evenly among 4 shallow baking dishes or a large baking pan, creating 4 equal portions with small wells in the center.

   Tip: Use ovenproof dishes or ramekins for easier serving.

5. 5

   Crack 2 eggs into each well, being careful not to break the yolks. Sprinkle remaining salt and pepper over the eggs.

   Tip: For firmer eggs, bring them closer to room temperature before cracking.

6. 6

   Transfer to the oven and bake for 8-12 minutes until the egg whites are set but yolks remain runny, or until your preferred doneness is reached.

   Tip: Check eggs at 8 minutes—baking times vary based on oven and dish size.

7. 7

   Remove from oven and garnish generously with fresh coriander. Squeeze fresh lemon juice over each portion and serve immediately.

   Tip: The lemon adds brightness that complements the smoky aubergine perfectly.