Eggplant & Chickpea Skillet with Eggs

Method

1. 1

   Prep the ingredients

   Cut the eggplant into 2 cm cubes, drain and rinse the chickpea, dice the onion, mince the garlic, roughly chop the parsley, and cut the pita bread into wedges.
2. 2

   Soften the eggplant

   Heat the olive oil in a large deep skillet over medium-high heat; turn and stir the eggplant, adding 1/2 tsp salt and a few grinds of black pepper.

   10 min

   Tip: Cook in batches if needed so the eggplant browns rather than steams.

3. 3

   Build the tomato base

   Stir the onion and garlic into the skillet over medium heat, then add cumin, paprika, canned crushed tomato, and chickpea and stir to combine.

   8 min
4. 4

   Cook the eggs

   Make four small wells in the skillet and crack an egg into each; cover and cook over medium-low heat.

   10 min

   Tip: For firmer yolks, keep the lid on for another minute and check again.

5. 5

   Warm the pita

   Warm the pita bread in a dry skillet over medium heat, turning once.

   3 min
6. 6

   Taste and serve

   Scatter parsley over the skillet, taste the tomato mixture, and adjust with 1/4 tsp salt and a few grinds of black pepper; serve with warm pita.