Marissa's MediterraneanA vibrant fusion of Ethiopian aromatics and Mediterranean morning staples, featuring tender eggplant simmered in a rich, spiced tomato sauce with perfectly poached eggs.
Heat the olive oil in a large cast iron skillet over medium heat. Add the eggplant cubes and cook until they start to soften and brown on the edges.
Don't crowd the pan; give the eggplant space to breathe so it browns instead of steams!
Stir in the diced onion and cook until translucent. Add the minced garlic and berbere spice, stirring constantly for about a minute until the kitchen smells incredible.
Pour in the crushed tomatoes. Reduce the heat to low and let the sauce simmer until it thickens and the eggplant is completely tender.
Use a spoon to create four small wells in the sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook until the whites are set but the yolks are still runny.
Keep a close eye on them—overcooked yolks are a heartbreak!
Remove from heat. Sprinkle with crumbled feta and fresh cilantro. Serve immediately with warm crusty bread or pita.
This is my favorite 'cheat code' for a weeknight dinner that feels like a fancy weekend brunch. The key is to let the eggplant get really tender before adding the eggs—it creates a silky, melt-in-your-mouth texture that balances the savory, slightly spicy sauce. If you want a bit more heat, add a pinch of chili flakes at the end!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef