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kapunata eggs

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

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.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Saute

Ingredients For kapunata eggs

  • 1 Tbsp
    olive oil, for skillet
  • 2 md
    onions, peeled and sliced
  • 2 lg
    eggplants (aubergines), halved lengthwise and cut into thin slices
  • 4 sm
    sweet red peppers
  • 2 md
    zucchinis (courgettes), sliced
  • 1/2 cup
    sliced black olives
  • 2 clove
    garlic, minced
  • 1 tsp
    black pepper
  • 1/2 tsp
    salt, or to taste
  • 4 md
    tomatoes, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    fresh oregano, chopped
  • 4 lg
  • 4 sprig
    fresh parsley, for garnish

How To Make kapunata eggs

  • 1
    Heat olive oil in a large skillet over medium-high heat. Once hot, add the onions and eggplants, and sauté for 5 minutes.
  • 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.
  • 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.
  • 4
    Spoon onto 4 individual plates, garnish each serving with a sprig of fresh parsley, and serve immediately with toasted bread.