Updated: May 28, 2020
2 medium eggplants, sliced in ¼ inch rounds
1 can of chickpeas, drained
4 large tomatoes, cubed and seeded
4 shallots, sliced
1 red bell pepper, chopped and seeded
6 cloves of garlic, minced
1 jalapeno, minced and seeded
1 lemon, juiced and zested
2 large handfuls of fresh Cilantro and Italian Parsley, chopped and stems removed
4 to 6 eggs
1 cup of feta, crumbled
½ cup homemade veggie stock, unsalted
2 tablespoon tomato paste
1 tablespoon of paprika
1 tablespoon of brown sugar
1 tablespoon red wine vinegar
1 teaspoon of ground cumin
Salt and Pepper to taste
Preheat oven to 375 degrees
Line baking sheet with parchment paper, insert rack
Place eggplant in a bowl, season, and drizzle with oil, toss to coat, transfer to the baking sheet and roast for 30 minutes, turn over once during roasting. Remove, cool, and quarter.
In a bowl combine the garlic, parsley, coriander, paprika, cumin and chili, toss, chickpeas, and roasted eggplant. Set aside.
In a large deep skillet over medium-high heat, drizzle with oil and sauté the shallots and red bell pepper until soft. Add tomatoes, sauté for an additional 5 minutes. Now add stock and tomato paste, sauté, reduce heat and simmer for 10 minutes.
Add the eggplant spice mixture to the tomatoes in the skillet, stir to combine, and simmer an additional 5 minutes.
Add the brown sugar, lemon juice, zest, and red wine vinegar. Stir to combine.
Form small hollows in the mixture using a spoon and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Check frequently in the last couple of minutes as the eggs cook quickly. Season with salt and pepper and sprinkle extra fresh coriander on top.
Serve with crusty ciabatta or French bread and garnish herbs.