Provider Farm

From our fields, for your family


This dish makes a great brunch meal chock full of vegetables, but is great at any time of the day. Serve with potatoes,rice or polenta and salad for a nice lunch or dinner meal. Lots of room to play around with different herbs and vegetables.
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (more or less to taste)
  • 1 onion (sweet or red), chopped
  • 3 cloves garlic, finely diced
  • 1 large eggplant, diced
  • 3 poblano peppers, diced (I like a mix of red and green)
  • 4 chopped tomatoes
  • 3 large eggs
  • handful diced kale
  • salt and pepper to taste

Heat the oil on medium-high heat and add the paprika, cumin, and red pepper. Cook until it becomes fragrant.
Add the onion and garlic and cook until translucent.
Add in the eggplant, peppers, and kale. Cook until they become softened.
Pour in the tomatoes and mix in thoroughly. Simmer for about 5 minutes.
Add the eggs to the top of the mixture, without breaking the yolks. Cook covered for an additional 5 minutes. If you want the yolks cooked, cook covered for another 2 - 3 minutes, or leave under the broiler for a minute. add salt and pepper to taste.