Eggs over Vegetables

Ingredients

• 500 g aubergine
• Salt
• 250 g onions
• 2 cloves garlic
• 1 red bell pepper
• 1 yellow bell pepper
• 2 large zucchinis
• 500 g tomatoes
• 4 tbsp olive oil
• Pepper
• 8 eggs
• 1 bunch Oregano

Instructions

1. 1.

   Wash the aubergines, trim stems, slice into rounds and sprinkle with salt.

2. 2.

   Peel onions and garlic. Quarter the onions and dice the garlic.

3. 3.

   Wash and clean bell peppers, zucchini, and tomatoes. Cut peppers into pieces, slice zucchini, quarter tomatoes. Pat dry the aubergine slices.

4. 4.

   Heat oil and sauté all prepared ingredients except tomatoes, turning occasionally. Cover and simmer for 5 minutes.

5. 5.

   Add tomatoes, season with salt and pepper. Crack eggs over the mixture and let them set. Wash oregano, pluck leaves from stems and scatter over eggs and vegetables.