1. |
Fry ground beef, onion powder and paprika in a pan. Set to one side. |
2. |
Slice eggplant into about six slices. Fry on both sides in oil. |
3. |
Line the bottom of a heat-resistant tin/pan with half the fried eggplant. Drain the meat, and spread over the eggplant. Cover with the remaining eggplant slices. |
4. |
Place the slices of tomato on top of the eggplant.
|
5. |
Cover the pan and cook at 400 °F (200 °C) for 30 minutes. |
6. |
Take out of the oven. Uncover. Crack the eggs on top of the tomato. Try to keep the yolks from breaking.
|
7. |
Return to oven, bake until eggs are done as preferred. |