Serves 3 as a main, 6 as a side
1 small onion, diced
1 garlic clove, finely sliced
1 tbsp of ras el hanout
1⁄2 tsp of smoked paprika
1 tbsp of tomato purée/paste
1 tsp of sugar
500ml of tomato passata
50g of feta, crumbled
A handful of fresh coriander, leaves roughly chopped
Fresh red or green chilli/ chile, sliced
Olive oil, for frying and drizzling
Salt and freshly ground black pepper
Preheat the oven to 200°C (400°F) Gas 6.
Cut the aubergine/eggplant in half lengthways, then quarter each half to create eight full-length wedges. Fry the aubergine/eggplant wedges in a hot ovenproof frying pan/ skillet with a generous glug of olive oil for 5 minutes on each side, until browned. Remove them from the pan and set aside.
Add the onion to the pan with a little more olive oil and fry for 5 minutes, then add the garlic and cook for 1 minute more. Add the ras el hanout, smoked paprika, tomato purée/paste and sugar and stir in. Follow with the tomato passata and season well with salt and pepper. Arrange the aubergine/eggplant wedges in the sauce and leave to simmer for 5–10 minutes, after which time taste the sauce, adjust the seasoning to taste and remove the pan from the heat.
Make six small gaps in between the curled aubergine/eggplant wedges and crack the eggs, allowing a little of the white to fall away, then pour the eggs into the gaps. Sprinkle over half the feta, drizzle with olive oil and place the pan in the preheated oven for 7 minutes for medium-cooked eggs.
Remove from the oven, drizzle with a little more olive oil, scatter over the coriander/cilantro, remaining feta and chilli/ chile slices and add a pinch of salt. Serve with toasted sourdough bread on the side to mop up the juices.