If you are the kind of person that is always looking for new ways to prepare your eggs like me, then you will love to add this original creation to your list!
For the Vegan option I recommend I substitute the eggs for grilled eggplant.
Serves 4 people
Coconut oil / 2 tablespoon
Eggs / 8 units
Coconut milk / 250 ml
Tomatoes / 2 units
Sweet peppers / 2 small units
Onions / 2 small units
Thyme / 1 teaspoon
Habannero pepper / 1 unit
Curry powder / 1/2 teaspoon
Black pepper / 1/2 teaspoon
Garlic / 4 cloves /
Raw sugar or coconut sugar / 1 tablespoon
Celery / 1 stem
Salt / as needed
Fry your eggs in half of the coconut oil at the term that you desire, drain oil and set aside. Vegan option: . Slice the eggplant. I like to cut them into 1/2 inch (or so) slices. . TIP: The thinner your slices, the more caramelized edges you’ll get and the less the baking time will be. But, you risk burning if you slice them too thin, so 1/2 inch thick (or slightly less) is a good thickness to aim for. . Arrange eggplant on a baking sheet (or two if you don’t have room). Once you’ve laid out the slices in a single layer, drizzle them with olive oil and season them with sea salt, garlic powder, and black pepper. Flip over the slices and repeat the oil and seasonings.
Cut the sweet pepper and onions in julienne. Chop fine the garlic and celery.
In a pre-heated pan saute the sweet pepper, onions and celery and add also the garlic at the end.
Blend the tomatoes and add them to the sauteed veggies.
Bring the heat of stove lower and add the sugar, salt, black pepper, thyme, curry powder and hot pepper with a couple of tiny holes done by a fork on it ( take it out carefully before serving ).
When reduced to half add the coconut milk and cook in low heat for 10 mins more with the lid on.
To serve place the eggs on the plate and pour salsa on top.
Garnish with the fresh herb of your preference, finely chopped on top of the salsa.
Contributed by Maria Aragon