Baked eggs and aubergine in spicy sauce

• 2 large free range eggs
• 1 tin plum tomatos
• 1 half chopped aubergine
• 1 quartre red onion
• 1 Half chopped red pepper
• 1 handful chestnut mushrooms, halved
• 1 dash balsamic vinegar
• 1 evoo
• 1 fresh chopped herbs - thyme, rosemary, parsley
• 1 smoked paprika, s+p, dried oregano
• 1 grated mature cheddar
• 1 clove smoked garlic
• 1 Half red chilli, chopped

1. Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar.
2. Roast in oven for about 10 min till onions slightly caramelised.
3. Tip out excess balsamic.
4. Add the aubergine, mushrooms, pepper, tin tomatos, garlic.
5. Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika.
6. Stir well and put back into oven on 175F for 35 minutes.
7. Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish.
8. Sprinkle on the parsley.
9. Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle.
10. Return to the oven.
11. Bake for another 20 minutes, untill eggs are done.
12. Serve hot with crusty bread.

range eggs, tomatos, aubergine, quartre red onion, red pepper, handful chestnut mushrooms, balsamic vinegar, evoo, herbs thyme, paprika, cheddar, clove smoked garlic, red chilli

Taken from cookpad.com/us/recipes/337413-baked-eggs-and-aubergine-in-spicy-sauce (may not work)