Sicilian Caponata & Eggs Skillet
Sicilian Recipes

Sicilian Caponata & Eggs Skillet

On the Hob
serves 4

This Sicilian-inspired skillet pairs a rich aubergine and tomato caponata base with gently baked eggs. The balance of sweetness and red wine vinegar gives that classic agrodolce flavour.

Serve with crusty bread for a simple but satisfying dinner that feels special without being fussy.

DinnerVegetarian
15 mins prep30 mins cook45 mins total

  1. Heat the olive oil in an oven-safe frying pan over medium heat.

  2. Add aubergine, onion and celery, then cook for 8–10 minutes until softened.

  3. Stir in the garlic and cook for 1 minute until fragrant.

  4. Add tinned chopped tomatoes, red wine vinegar and sugar, then season with salt and black pepper.

  5. Simmer for 10–12 minutes until the sauce thickens and the aubergine is tender.

  6. Make four small wells in the sauce and crack an egg into each well.

  7. Cover and cook gently for 6–8 minutes, or until the egg whites are set and yolks are still soft.

  8. Scatter over chopped basil and serve immediately.

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