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Reference to Serving Yummy Baked eggs and aubergine in spicy sauce

Do you want to know ways to get through the week with healthy but satisfying meals that will make you feel happy? This healthy, simple but extraordinary Baked eggs and aubergine in spicy sauce recipe is the answer.

Baked eggs and aubergine in spicy sauce

We hope you got insight from reading it, now let's go back to baked eggs and aubergine in spicy sauce recipe. To cook baked eggs and aubergine in spicy sauce you need 13 ingredients and 0 steps. Here is how you cook that.

To cook an unforgettable Baked eggs and aubergine in spicy sauce, below are the ingridients required:

  1. Take 2 large of free range eggs.
  2. Take 1 of tin plum tomatos.
  3. Take 1 of half chopped aubergine.
  4. Take 1 of quartre red onion.
  5. Take 1 of Half chopped red pepper.
  6. Take 1 of handful chestnut mushrooms, halved.
  7. Take 1 dash of balsamic vinegar.
  8. Prepare 1 of evoo.
  9. Prepare 1 of fresh chopped herbs - thyme, rosemary, parsley.
  10. Get 1 of smoked paprika, s+p, dried oregano.
  11. You need 1 of grated mature cheddar.
  12. Prepare 1 clove of smoked garlic.
  13. Take 1 of Half red chilli, chopped.

After readying the ingridients, next you are ready to cook your tasty Baked eggs and aubergine in spicy sauce by following the instructions below:

Fry or boil the eggplant first, drain and set aside. Heat a wok and add cooking oil, stir-fry ground pork until done. Tips: You can substitute eggplant with your favorite vegetables. Powered by Edamam Preparation Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic.

Recipe : Baked eggs and aubergine in spicy sauce

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instruction to make Baked eggs and aubergine in spicy sauce

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Serving homemade Baked eggs and aubergine in spicy sauce but with a well-known restaurant's flavour. Very satisfying isn't it? If you wish more people are able to eat adelicious Baked eggs and aubergine in spicy sauce without visiting restaurants, don't forget to share this recipe .

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