| 1 | zucchini |
| 1 | eggplant |
| 10 | sun-dried tomatoes |
| 200 g | feta cheese |
| 3 | eggs |
| 1 tsp | paprika powder |
| 2 tsp | balsamic vinegar |
| salt | |
| pepper | |
| olive oil for frying |
Dice zucchini, eggplant and dried tomatoes. Dice the feta and set aside.
Add some olive oil to a large frying pan set over medium-high heat. Add the chopped vegetables, followed by the balsamic vinegar and paprika powder. Season with salt and pepper and sauté for approx. 5 min.
Add feta cheese to the pan. Sauté for approx. 3 min. more or until the cheese melts and the mixture turns creamy. Turn off the heat but leave the pan on the hot stove. Crack the eggs into the pan, season with salt and cover the pan. Leave for approx. 4 min, or until the egg whites are set. Serve and enjoy!
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