Spiced Aubergine Pilaf with Poached Eggs Recipe

Heat some oil in a large skillet over medium heat. Add the diced aubergines and cook until golden brown. Remove from skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.

Add the cumin powder, coriander powder, turmeric powder, and chili flakes to the skillet. Cook for 1 minute to release the flavors.

Add the basmati rice to the skillet and stir well to coat the grains with the spices.

Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and fluffy.

Meanwhile, poach the eggs in a separate pot of simmering water for about 3-4 minutes or until the whites are set but the yolks are still runny.

Once the rice is cooked, add the cooked aubergines back to the skillet and stir gently to combine.

Season with salt to taste.

To serve, spoon the spiced aubergine pilaf onto plates and top each serving with a poached egg.

Garnish with fresh coriander leaves.