FRIJE

Instructions

• 1.   Preheat your oven to 180°C (350°F). Meanwhile, slice the eggplants (using a mandoline makes it easier) and place them on a baking sheet. Brush with olive oil and sprinkle with salt. Bake for 10 minutes. Once out of the oven, cut into large pieces.
• 2.   Meanwhile, dice the tomatoes and slice the zucchini. Peel and finely chop the onion. Peel and press the garlic cloves. Chop the basil.
• 3.   Sauté the onion in a pan with a little olive oil, then add the tomatoes (diced, crushed, and tomato paste), zucchini, eggplants, garlic, paprika, and sugar. Season with salt and pepper and mix well. Bring to a simmer and let cook for about ten minutes, covered.
• 4.   After this time, create 4 wells in the sauce and crack the eggs into them. Cover and let cook for 3-4 minutes, until the whites are cooked and the yolks are still runny. Serve hot with slices of toasted bread.

Nutritional information *