10 Minute Greek Eggplant Shakshuka


• 1 can (400gr) Palirria Greek Eggplants
• 3 eggs
• Krinos Extra Virgin Olive Oil
• Salt & Pepper
• Chopped Parsley for garnish


Heat Greek eggplants in pan until gently simmering. Make 3 wells in the pan with the eggplant and crack an egg into each well. Continue to cook on low heat covered for 5-8 minutes until eggs are cooked but still runny. Drizzle with olive oil and top with salt, pepper and parsley.