INGREDIENTS2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon crushed red pepper (more or less to taste)
Half onion (sweet or red), chopped
3 cloves garlic, finely diced
Less than half large eggplant, dicedLess than half poblano peppers, diced (I like a mix of red and green)
2 large portobello mushroom caps, cleaned, gutted, and chopped
1 (28oz) can crushed tomatoes (or 3 roma tomatoes and 3 tablespoom tomato pasta)
4 large eggs
salt and pepper to taste
Heat the oil on medium-high heat and add the paprika, cumin, and red pepper. Cook until it becomes fragrant.
Add the onion and garlic and cook until translucent.
Add in the eggplant, peppers, and mushrooms. Cook until they become softened.
Pour in the crushed tomatoes and mix in thoroughly. Simmer for about 5 minutes.
Add the eggs to the top of the mixture, without breaking the yolks. Cook covered for an additional 5 minutes. If you want the yolks cooked, cook covered for another 2 – 3 minutes, or leave under the broiler for a minute. add salt and pepper to taste.