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.
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