Persian Mirza Ghasemi with Warm Bread

Ingredients

• 2 small eggplants
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1/4 tsp ground turmeric
• 3 large eggs
• 2 tbsp chopped parsley
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 small pieces warm flatbread

Steps

1. Roast eggplants at 425°F (220°C) until collapsed and charred, about 25 minutes; cool enough to peel and chop.
2. Cook garlic in olive oil for 30 seconds, then add tomatoes, tomato paste, turmeric, salt, and pepper.
3. Simmer until thick, then stir in chopped eggplant.
4. Make three wells, crack in eggs, cover, and cook until whites and yolks are set to your preference.
5. Finish with parsley and serve with warm flatbread.

Allergen note: Contains egg and wheat if served with flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.