How do you like your eggs in the morning? We like ours Eastern Eggs style! If you’re on the hunt for a tasty new brunch recipe, check this one out.
3 or 4 aubergines
1 red onion
1/2 kilo chopped and pitted dried dates
1 or 2 bags of washed Spinach (it cooks down loads)
Natural greek yoghurt
Dukah (easy to find in supermarket) unless you want to make it from scratch
Good Bread Toasted
Chop up garlic and onion and gently fry in oil.
Add chopped (cubes about 50p in size) aubergine and let it cook down until its quite soft.
Add dates and let them cook down on a low temperature.
Add salt and pepper some water and lemon juice. Kinda want it to be a bit like a ragu vibe.
Add spinach right at the end and stir through it will cook down loads so be generous.
In the mean time mix tahini through the yoghurt. Mix it in stages and taste as too much can be a bit overpowering.
Once the aubergine is done and you are happy with the taste spoon the portions into an ovenproof dish load on the goats cheese and grill in oven till goats cheese starts to brown.
Meanwhile poach your eggs and toast your bread.
Spoon the yoghurt mix onto the toast (be generous).
Then the aubergine/goat cheese mix making sure the crispy goats cheese remains on top.
Add the poached eggs salt and pepper, dukkah, fresh coriander and a drizzle of olive oil.
If you make this one yourself, don’t forget to tag us @vinylcafeldn on Instagram and hashtag #easterneggs #vinylcafe
Photo credit: @charliemckay