Eggplants
Eggs
Chopped Tomatoes	g
Tomatoes	g
Tomato Paste	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Clove
Salt & Pepper to taste
Handful Fresh Parsley

1. Preheat the oven to 180 °C and place a cooking pan over medium heat and drizzle in olive oil.
2. Once Oil is hot enough add garlic and cook them until golden (do not burn).
3. After few minutes, when garlic is golden, add chopped fresh tomatoes and cook them until they start to get softer. Add canned chopped tomatoes, sprinkle with salt and pepper to taste and cook for 10-15 minutes. Stir occasionally.
4. After about 8 minutes of cooking, add tomato paste and smoked paprika.
5. While sauce is cooking, prepare the eggplants. Cut each eggplant on half and with a knife make diagonal stripes on each half (flat side). Place eggplant on baking sheet facing flat size up. Sprinkle salt, pepper and 1 teaspoon smoked paprika and drizzle over olive oil.
6. Place them on baking tray and bake for 10 minutes or until they got soft.
7. Once sauce is done, take out the eggplants and spread the sauce over each half, then crack the eggs on top.
8. Place the eggplants back to the oven and bake for another few minutes, until eggs are done.
9. Once done, sprinkle over fresh parsley and serve it warm.

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