Chilean Tomato Stew with Roasted Eggplant, Corn and Basil, topped with Skillet Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the eggplant on a baking tray and toss it with 2 tablespoons olive oil, half of the salt, and a pinch of black pepper. Roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

3. 3

   While the eggplant roasts, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, paprika, dried oregano, and merken, and cook for 1 more minute.

4. 4

   Add the chopped tomatoes and cook over medium heat for 8 minutes, stirring occasionally, until they release their juices and form a thick base.

5. 5

   Add the corn kernels and the hot vegetable broth. Cook for 6 minutes over medium heat so the corn softens and the stew thickens slightly.

6. 6

   Stir in the roasted eggplant and half of the fresh basil. Adjust with the remaining salt and black pepper. Cook over low heat for 5 more minutes to blend the flavors.

7. 7

   Using a spoon, make 4 spaces in the stew and crack 1 egg into each. Cover the skillet and cook over low heat for 4 to 6 minutes, until the whites are set and the yolks reach your preferred doneness.

8. 8

   Remove from the heat, finish with the remaining fresh basil on top, and serve hot.