Veggie and egg bun

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4 servings Prep: 15 mins, Cooking: 35 mins
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A breakfast bun to beat the morning blues.

By Food24 March 09 2020
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Ingredients (12)

3 brinjals — sliced into dices
salt and freshly ground black pepper
1 onion — chopped
2 garlic — cloves, chopped
15 ml tomato paste
1 tinned tomatoes — chopped
15 ml sugar
4 bread — burger rolls
butter
oil — for shallow frying
4 eggs
fresh rocket leaves
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Method:

Preheat the oven to 200°C. Grease a large baking sheet with
olive oil.

1. Brinjals Arrange the brinjal slices in a single layer on
the prepared baking sheet. Drizzle the oil over and season with salt and
pepper. Roast for 20 minutes or until the brinjals are soft.

Sauce

2. Put all the ingredients in a saucepan and heat until the
sauce starts to boil. Turn the heat down and simmer slowly for 10 minutes.
Season with salt and pepper.

3. Burger Slice open the rolls and spread with butter. Cut a
shallow hole big enough to hold an egg in the top of each roll.

4. Toast the bottom halves of the rolls in a pan until
crispy. Remove and set aside.

5. Heat a little oil in the same pan over low heat and add
the top halves of the rolls. Break an egg into the hollow in each roll. Cover
the pan with a lid and fry until the egg is cooked to your liking.

6. Add a spoonful of sauce to the bottom half of each roll.
Add a slice or two of brinjal, followed by rocket. Finish with the egg-filled
top half of each roll.



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