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CATEGORY CUISINE TAG YIELD
Eggs Antony’s mo, New 1 servings

INGREDIENTS

1 sm Aubergine; peeled and roughly
; chopped
4 tb Olive oil
1/2 sm Onion; roughly chopped
1 Green pepper; cored and roughly
; chopped
1 Courgette; roughly diced
2 Cloves garlic; finely chopped
1/4 ts Harissa
2 Tomatoes; peeled and roughly
; chopped
Salt and freshly ground pepper
8 Eggs
1 tb 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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