25 g/1 oz butter, plus extra for greasing
2 aubergines, sliced plain flour, for dusting
100 ml/3 1⁄2 fl oz olive oil 3 tablespoons tomato puree
4 eggs salt and pepper


1.Preheat the oven to 160°C/325°F/Gas Mark 3. Grease an ovenproof dish with butter. Oust the aubergines with flour.
2.Heat the olive oil with the butter in a frying pan, add the aubergines and cook over a medium heat until golden brown.
3.Drain on kitchen paper and season with salt and pepper. Arrange the aubergines in the prepared dish, dot with the tomato puree and break the eggs on top.
4.Bake until the egg whites have set.

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