Name: Sicilian Caponata & Eggs Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sicilian
Ingredients: Salt, to taste; 1 Onion, finely chopped; 400g Tinned chopped tomatoes; 4 Eggs; 1 Aubergine, diced; 2 cloves Garlic, minced; 30ml Olive Oil; Black Pepper, to taste; 30ml Basil, chopped; 15ml Red Wine Vinegar; 5ml Sugar; 1 stalk Celery, finely chopped

Method

15 mins prep30 mins cook45 mins total

Heat the olive oil in an oven-safe frying pan over medium heat.
Add aubergine, onion and celery, then cook for 8–10 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add tinned chopped tomatoes, red wine vinegar and sugar, then season with salt and black pepper.
Simmer for 10–12 minutes until the sauce thickens and the aubergine is tender.
Make four small wells in the sauce and crack an egg into each well.
Cover and cook gently for 6–8 minutes, or until the egg whites are set and yolks are still soft.
Scatter over chopped basil and serve immediately.