Savory Hangover Breakfast

• 4 whole Uncooked Shrimp, Chopped Into 1/2 " Pieces (optional)
• 2 whole Large Eggs
• 3 cloves Garlic
• 1/4 cups Chopped Yellow Or White Onion
• 1/2 whole Eggplant, Choped Into 1/2" Pieces
• 1 whole Potato, Choped Into 1/2 Inch Pieces
• 1 can (14.5 Oz. Can) Tomato Sauce (just Tomatoes)
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 Tablespoon Chile
• Olive Oil, For Cooking

1. Heat a large sauce pan and add enough olive oil to coat the pan generously (about 3 tablespoons, depending on the pan size). Throw in the garlic, onion and eggplant. Simmer on medium until onions begin to caramelize. Meanwhile, microwave the chopped potatoes until just done.
2. Add tomato and spices to the pan, cook on medium and stir regularly. Add olive oil if it gets too thick.
3. When sauce is hot, add potato and shrimp. Continue cooking for about 3 -4 minutes until shrimp is cooked through.
4. Make two depressions in the sauce mixture. Crack 1 egg into each depression. Cover the pan with a lid and let cook about 4 minutes or until egg has reached desired opacity. It should look kind of like a poached egg.
5. Scoop out potato mixture onto plates, then the egg on top of that.

shrimp, eggs, garlic, ubc, tomato sauce, paprika, cumin, chile, olive oil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/savory-hangover-breakfast/ (may not work)