| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Aubergine, peeled and | |
| roughly | ||
| chopped | ||
| 4 | T | Olive oil |
| 1/2 | Onion, roughly chopped | |
| 1 | Green pepper, cored and | |
| roughly | ||
| chopped | ||
| 1 | Courgette, roughly diced | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1/4 | t | Harissa |
| 2 | Tomatoes, peeled and roughly | |
| chopped | ||
| Salt and freshly ground | ||
| pepper | ||
| 8 | Eggs | |
| 1 | T | Water |
INSTRUCTIONS
Preheat the oven to 180C/375F. Bake the aubergine with 2tbsp olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes. Heat 1 tablespoon of olive oil in a frying pan. Add the onions, peppers and courgette and pan fry, uncovered for 10 minutes or until the vegetables are soft. Add the garlic and continue to pan fry for 1 minute. Add the aubergine, harissa and tomatoes and simmer on a high heat until most of the liquid in the pan has evaporated, about 3-5 minutes. Season with salt and pepper. Whisk the eggs with salt, pepper and water until foamy. Heat the remaining 1 tablespoon of oil in a large omelette pan until very hot. Add the egg mixture and let it cook for 5 seconds. As the eggs begin to set, with a fork lift up the outer edges of the omelette and let the liquid run underneath. Continue until it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelette with the vegetable mix. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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