Ease of preparation rating: Medium.
Yield: 2 servings.
Ingredients:
1 small eggplant, cut into 1-inch (2.5 cm) pieces
1 small leek, outer green part only
2 sprigs thyme
1 sprig rosemary
1 teaspoon (5 ml) whole black peppercorn
1 bay leaf
3 tablespoons (45 ml) olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small zucchini, chopped
2 ripe tomatoes, halved
1 teaspoon (5 ml) chopped oregano
1/2 teaspoon (2.5 ml) cumin
1 teaspoon (5 ml) paprika
2 eggs
4 ounces (1134 grams) of Iberico ham, shaved
Salt and pepper
Method:
Place chopped eggplant into a colander set over the sink and season generously with salt.
Allow the eggplant to rest for 15 minutes.
Rinse the eggplant in cold water and set aside until needed.
Remove the outermost two layers of the leek and rinse under cold water.
Press the thyme, rosemary, peppercorns, and bay leaf into the centre of one leek layer and fold the leek closed around them.
Wrap the second layer of leek around the first and tie them together using butcher twine. Set aside
In a skillet, heat the olive oil over medium high heat.
Add red onions, garlic, red peppers and green peppers and cook, while stirring, for 3-4 minutes, until peppers soften.
Stir in the reserved eggplant and zucchini, and continue cooking for 4-5 minutes.
Using a cheese grater, grate the flesh of the tomatoes into the pan. Discard the tomato skins.
Stir in the oregano, cumin, paprika and reserved leek bundle.
Continue cooking for 5-6 minutes.
Season with salt and pepper.
Using the back of a spoon, create two wells in the vegetables.
Gently crack one egg into each well, cover the pan and continue cooking for 4-5 minutes, until egg whites are solid but yolks are still runny.
Remove the leek bundle from the vegetables and serve warm, garnished with Iberico ham.