Fried Mediterranean greens with eggs

June 27, 2022

I would love to go fully plant-based, but unfortunately I’m not ready to give up eggs, seafood and poultry completely just yet. However, I try to plan on vegetarian meals for at least half of the week, so I’m working my way there. Having a primarily Italian cuisine, there are many, many meatless meals I can prepare each day, including a variety of pasta dishes, pizza, hearty soups and stews, grain-based dishes, and of course, vegetable entrees like these. As I raise chickens in Italy and will hopefully do the same here in North America soon, I will always include eggs in my diet. Adding eggs to a vegetable-based dish adds essential protein and just makes it more complete.

I make this dish often because it’s quick to throw together and you can use any veggies you have on hand. I added cherry tomatoes, eggplant, and roasted peppers, but feel free to add some zucchini and onions if you prefer. The vegetables break down and soften as they cook, creating a flavorful sauce, and the eggs are added at the end to bake for just a few minutes, producing perfect runny yolks. I serve this dish with lots of whole wheat bread to soak up the sauce and egg yolks, along with a crisp green salad to finish off the meal. This is a great meal to add to your weekly lineup for when you need a quick meal to cook on busy weekdays and makes a perfect meatless Monday option.

Enjoy your meal!
Deborah Mele Revised 2022

ingredients

• 3 cups halved cherry tomatoes

• 3 cups peeled and chopped eggplant (cut into 1/2-inch pieces)

• 3 garlic cloves, chopped

• 1 red and 1 yellow roasted pepper or 1 (6 ounce) jar, cut into strips

• 2 tablespoons capers

• 1/4 cup chopped Kalamata olives

• 4 tablespoons finely chopped fresh basil

• salt & pepper to taste

• 1/2 teaspoon dried oregano

• 1/2 teaspoon red chili flakes

• 1/3 cup olive oil

• 4 large eggs at room temperature

To serve:

• Lots of grilled Italian bread slices

instructions

1. Preheat oven to 500 degrees F.
2. In a shallow ovenproof dish, mix together everything except the eggs.
3. Fry for about 20 to 25 minutes, until the vegetables have softened and are beginning to break down.
4. Make four shallow pockets in the vegetables and crack an egg into each.
5. Season eggs with salt and pepper and place in the oven for 5 minutes.
6. Let the dish rest for 3 to 4 minutes and then serve with slices of bread.

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