As life happens, I ended up spending last week home in Hungary. Do you know what season it happens to be? Pepper season! Yes, the famous ingredient of the ‘Red Gold’ the country is known for. Today, I am sharing a vegetarian dish made with sweet red peppers and hand-picked aubergines from our family garden.
This dish is not only special because it’s entirely out of local and hand-picked goodies, but also because it was brought to my attention by a lifelong learner. My Mother! While I was back home, she searched tirelessly for new recipes to make everybody satisfied around our dinner table. Meat and plant lovers included.
Dishes that unite people are special and this one does the trick. I believe that sustainability on the macro cannot be achieved without the micro level. So, I wonder… Can we understand the context and culture of certain meals? Are we able to drop the dogmatic, blind notions instilled in us? Is it possible to look for ways to be united instead of divided around the dinner table?
Thus, if it takes steps to get familiar with planetary foods then I am all for it. Let’s make it fun and make it our own. Meat eater, vegetarian or vegan. Think global, act local. This dish is a kind reminder to embrace the space outside of our little bubbles and actively think of the bigger picture.
- 2 medium sweet red peppers, diced
- 1 medium aubergine, diced
- 1 big red onion, chopped
- 2 cloves of garlic, chopped
- 2 cans of chopped tomatoes (2x ~400g)
- 6 biological/ fresh farm eggs (pretty please make sure they come from a good place)
- 100g goat cheese/ mozzarella/ vegan cheese/ tofu (optional)
- 3 tablespoons of olive oil
- ½ cup of fresh, chopped parsley
- 1 teaspoon of ground cumin
- ½ teaspoon of ground coriander
- 1 teaspoon of paprika powder
- 1 small chilli, chopped
- Freshly ground pepper & salt to taste
+ Pita/ sourdough bread
- First prepare the veggies: chop the red onion and garlic; dice the aubergine and tomatoes; and slice the red paprika. Finally, remove the seeds of the chilli.
- In a cast iron pan heat the olive oil on medium heat. When warm enough add garlic, chilli, ground cumin and some freshly ground pepper.
- As soon as you start to smell some amazing aromas add the onions, stirring occasionally. After a couple of minutes add the red pepper and aubergine. Cook on high heat until the veggies have a nice browning.
- Add the chopped tomatoes and season the dish with salt, pepper, paprika powder, ground coriander. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking. Make sure not to overcook the veggies.*
- Make 6 indentations, or “nests” in the tomato mixture (make sure they are spaced out). Carefully crack an egg into each indention.
- Next, reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Finally, garnish with freshly chopped parsley and serve with a fabulous sourdough or pita bread.
* If your tomatoes are tangy, you may want to balance the flavour with a little sugar.
P.S. This one goes out to my Mother, who (without trying to) teaches me something new every single day I get to spend with her!