A practical Cairo breakfast made by cooking leftover fried eggplant from the night before with tomatoes and garlic, then cracking eggs on top. It is a classic way to use leftovers instead of throwing them away.
Cook the crushed garlic in olive oil until fragrant. Add the chopped tomatoes and cook for 5 minutes.
Add the leftover fried eggplant cubes to the skillet. Stir in the cumin and salt and heat for 5 more minutes.
Crack the eggs directly into the skillet and cover. Cook for 8 minutes, until the whites are set and the yolks are creamy.
After cracking in the eggs, cover the skillet so the whites cook evenly while the yolks stay creamy. Contains eggs.
Elimde önceki akşamdan kalan kızarmış patlıcan vardı, tam da bunun için biçilmiş kaftandı; 8 dakikalık pişirmede sarısı hâlâ akışkan kaldı, tam istediğim kıvamdaydı, tavayı kapaksız denemiştim ilk seferinde de akı geç pişmişti.
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