SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS

Spiced Eggplant and Tomatoes With Runny Eggs image

A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It's topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.

Provided by Melissa Clark

Categories soups and stews, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds Italian eggplant, cut into 1-inch cubes
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/3 cup pine nuts or slivered almonds
1 1/4 teaspoons baharat blend (or use another spice blend, such as garam masala)
Freshly ground black pepper
5 1/2 tablespoons extra-virgin olive oil, plus more as needed
1/2 teaspoon finely grated lemon zest
3 fat garlic cloves, finely grated, pressed or minced
2 cups chopped fresh tomatoes (about 1 pound)
3/4 cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination, plus more for garnish
4 to 6 large eggs
Lemon wedges, for serving
Plain whole-milk yogurt, for serving
Hot sauce (such as Tabasco), for serving

Steps:

Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.