Finely chop the onions, garlic and bell pepper. In a large frying pan, fry everything in some olive oil and season with cumin, paprika, salt, pepper and chili powder.

Cut the eggplant in half, score diagonally with a knife, and poke some holes into the skin with a fork or knife. Coat the cut side in olive oil and spices, and fry cut side down in a hot pan for 2 minutes until a nice char develops. Then flip over, add some water to the pan and cover with a lid. Cook until the eggplant is nice and soft.

Add the diced tomatoes and tomato sauce and cook for 5 minutes.

Create a little hole in the sauce with a spatula and crack an egg into it. Repeat for all 4 eggs. Cover the pan and let the eggs cooked until they're mostly solid on the top but still a little bit runny in the middle.

Garnish with some chopped coriander and optionally some crumbled feta cheese, and serve with the eggplant and naan, pearl couscous or rice.