Started off Sunday with this beauty - using partly leftovers from last week and partly stuff we picked up from the farmers market yesterday.
For 2 people - Sauté onion and garlic in a pan. Add diced aubergine/eggplant and cook until browned. Add a few chopped tomatoes - I used 2 large Roma tomatoes and 1 round green tomato. Once cooked down a little, add a pinch of paprika and crack some eggs on top - I used 2 duck eggs. Add some basil and finish off with black pepper. If you don’t like sunny side up (like me!), finish by covering the eggs with a lid for a couple of minutes to cook the top more. Serve with toasted wholemeal sourdough.