By That Health Junkie @thathealthjunkie
Ingredients
4 aubergines
5 medium tomatoes
1 medium garlic bulb
1 medium onion
1 tbsp Nutiva Coconut Oil
1 tbsp Organic Traditions Turmeric Powder
1 tbsp paprika
1 tsp salt
1/2 tsp black pepper
6 large eggs
Method
1. Preheat oven to 200C/ 390F (fan). Line a large baking tray with parchment paper. Cut the base of the garlic bulb while leaving the skin on.
2. Peel the onion and cut the ends off. Pierce the aubergines with a knife and place all the vegetables on a baking tray. Bake for 40-45 minutes or until all the vegetables have softened.
3. Squeeze out the garlic cloves from the skin and add the roasted vegetables to a food processor or blender and blend until smooth.
4. Heat a large pan on medium heat and add coconut oil. Pour in the blended aubergine mix and stir for a couple minutes until fragrant. Add turmeric, followed by paprika, salt and pepper. mix and cook for another couple of minutes.
5. Crack in the eggs and give them a little stir. Allow them to cook with the lid on for 8-10 minutes.
Ideally, you want to serve with flat bread and fresh herbs but any bread will do!
