Poached Eggs in Vegetable Sauce

Preheat the broiler.

For the vegetables: Rinse the peppers, halve lengthwise, remove the seeds and white ribs.

Halve the unpeeled onion lengthwise.

Halve the eggplant lengthwise.

Place the vegetables cut side down on a broiler pan and broil until the skin turns dark and blisters.

Remove from the oven and let cool slightly. Peel and dice the peppers. Peel and coarsely chop the onion. Cut the eggplant into cubes.

Rinse the chilies, remove the stems, shake out the seeds and cut the chilies into thin rings.

Peel the potatoes and cut into 1 cm (approximately 1/2-inch)  cubes.

Cut the zucchini into 1 cm (approximately 1/2-inch) cubes.

Heat the olive oil in a wide saucepan or Dutch oven. Add the onions and potatoes and cook until golden. Peel the garlic and squeeze through a garlic press. Add the garlic and the remaining vegetables to the pan and cook, stirring occasionally for about 10 minutes. Drain the tomatoes and add to the pan with the broth.

For the spice mixture: In a mortar, grind the coriander, allspice, cumin, peppercorns, cloves and cinnamon.

Season the vegetables with the ground spices and salt.

Make 4 wells in the vegetable mixture and crack an egg into each well.