Zaalouk with Eggs

Zaalouk with Eggs is a flavorful Moroccan dish that combines spiced roasted eggplant and tomatoes with poached eggs, creating a hearty and nutritious breakfast. This high-protein meal is perfect for starting your day with a taste of North Africa.

Ingredients

• Eggplant - 200 grams
• Tomatoes - 200 grams, chopped
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Eggs - 2 large

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant in half lengthwise, brush with 1 tablespoon of olive oil, and roast in the oven for about 20 minutes until soft.
2. While the eggplant is roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Once the eggplant is roasted, scoop the flesh into the skillet with the onions and garlic. Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Stir well and cook for about 10 minutes, allowing the tomatoes to break down and flavors to meld.
5. Make two small wells in the zaalouk mixture and gently crack an egg into each well. Cover the skillet and let the eggs poach for about 5 minutes, or until the whites are set but the yolks are still runny.
6. Remove from heat, sprinkle with fresh parsley, and serve immediately with crusty bread.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from eggs, helping to keep you full and satisfied.
• Rich in fiber and antioxidants from eggplant and tomatoes, supporting digestive health.

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