kapunata eggs

Name: Kapunata Eggs
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tablespoon(s) olive oil, for skillet; 2 medium onions, peeled and sliced; 2 large eggplants (aubergines), halved lengthwise and cut into thin slices; 4 small sweet red peppers; 2 medium zucchinis (courgettes), sliced; 1/2 cup - sliced black olives; 2 clove(s) garlic, minced; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt, or to taste; 4 medium tomatoes, chopped; 1 tablespoon(s) fresh basil, chopped; 1 tablespoon(s) fresh oregano, chopped; 4 large eggs; 4 sprig(s) fresh parsley, for garnish

(2 RATINGS)

10 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jun 6, 2018

This is a savory breakfast or lunch dish that's similar to the Italian dish called Caponata Eggs. There are dozens of variations of this recipe throughout the island of Malta (in the Mediterranean). So you could suit your personal preferences and use different vegetables. Or you can add extra ingredients such as potato, capers, anchovies, or a sprinkling of Maltese gbejniet (a soft goat's cheese). Some families even replace the eggs with meat (usually pork or beef) and serve it as a casserole-type dinner entree. But here, it's prepared as a breakfast dish.

Rate

prep time 10 Min

cook time 25 Min

method Saute

yield 4 serving(s)

Ingredients

1 tablespoon olive oil, for skillet
2 medium onions, peeled and sliced
2 large eggplants (aubergines), halved lengthwise and cut into thin slices
4 small sweet red peppers
2 medium zucchinis (courgettes), sliced
1/2 cup - sliced black olives
2 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon salt, or to taste
4 medium tomatoes, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
4 large eggs
4 sprigs fresh parsley, for garnish

How To Make kapunata eggs

Step 1

Heat olive oil in a large skillet over medium-high heat. Once hot, add the onions and eggplants, and sauté for 5 minutes.

Step 2

Add sweet peppers, zucchini, olives and garlic to the skillet. Season with salt and pepper, and add more oil to the skillet if needed (to prevent sticking). Continue sautéing for another 10 minutes or until vegetables are soft and cooked through.
Step 3

Add tomatoes to skillet, and saute another 10 minutes, stirring occasionally. Stir in the basil and oregano. Make 4 small wells in the vegetable mixture about 3 to 4 inches apart, and carefully crack an egg into each well. Reduce the temperature to low, cover skillet, and continue to cook until the eggs are set.
Step 4

Spoon onto 4 individual plates, garnish each serving with a sprig of fresh parsley, and serve immediately with toasted bread.
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