½ medium, chopped
¼ medium, chopped
Canned diced tomatoes
1 cup(s), (250g)
Ground cayenne pepper
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs, leaves to serve
- Heat oil in a small frying pan over medium-high heat. Add eggplant, capsicum and 1 tablespoon water. Cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender.
- Stir in tomatoes, cumin and cayenne and bring to a simmer. With back of spoon, make 2 indentations in sauce and crack 1 egg into each. Cover and cook for 3-4 minutes, until whites are set and yolks are cooked to your liking.
- .Top with yoghurt and coriander to serve.