Libyan Maglouba with Poached Eggs

Heat 1 tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, turmeric, cinnamon, and allspice, cooking for 1 minute until fragrant.

Add the rinsed Basmati rice to the pot and stir to coat with the spices. Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is mostly absorbed.

While the rice simmers, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Pan-fry the eggplant and zucchini slices until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

Once the rice has simmered, arrange the fried eggplant, zucchini, and fresh tomato slices in an even layer over the rice in the pot. Cover the pot tightly and transfer it to an oven preheated to 350°F (175°C). Bake for 20 minutes, allowing the flavors to meld and the vegetables to tenderize.

While the Maglouba bakes, prepare the poached eggs. Fill a medium saucepan with about 3 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat. Carefully crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.

Carefully remove the Maglouba from the oven. Place a large serving plate upside down over the pot. Using oven mitts, firmly hold the plate and pot together and quickly invert the pot onto the plate. Let it sit for 5 minutes to allow the layers to settle.

Gently lift the pot to reveal the 'upside-down' rice and vegetable cake. Top each serving with a freshly poached egg. Serve immediately.