This is a variation of the traditional Middle Eastern dish – perfect for brunch or a quick dinner. It’s fresh, spicy, nutty and easy to prepare. Roasting the eggplant and the nuts give it a special aroma.

Preparation time: 35 minutes

What you need:

2 medium eggplants, cut into ½ inch (1 cm) slices

4 heaved tablespoons almonds (slivered or chopped), sunflower seeds or pine nuts (any nuts you like)

1 teaspoon garam masala

1 teaspoon paprika powder

Salt & pepper

4-5 tablespoons olive oil

3 large garlic cloves, minced

2 cups (500g) chopped fresh tomatoes (you could also use from a can, but fresh is better!)

½ cup (1 bunch) chopped fresh herbs, such as cilantro, parsley, basil, mint

4 large eggs

50g feta cheese (optional)

Plain whole-milk yogurt, for serving

How to do it:

Put eggplant slices in a large bowl and mix with garam masala, paprika powder,1 teaspoon salt and 2-3 tablespoons olive oil.

Spread eggplant slices on an oven sheet with as little overlap as possible. Bake at 400F (200C) for about 20 minutes until nicely browned and fragrant.

While the eggplants are in the oven, add the nuts to a wide skillet or pot and roast for 2-3 minutes at low-medium heat, until they are browned, stirring frequently. Be careful not to burn them. If you don’t have a non-stick pot, add a bit of oil and roast the nuts in oil. Remove the roasted nuts from the pot and set aside.

Add 1 tablespoon oil to the skillet, and add garlic, cook until fragrant and slightly browned. Add tomatoes, ½ teaspoon salt, ½ teaspoon garam masala and stir well. Taste and add more seasoning until you like it. It should be spicy. Reduce to low-heat and let simmer for 2-3 minutes.

Add roasted eggplant slices and mix carefully with the tomatoes.

Gently crack the 4 eggs – one in each corner. Season eggs with salt and pepper. Cover with a lid and cook on low-medium heat until the eggs are just set, but still soft, 4 to 5 minutes.

Sprinkle the feta cheese, roasted nuts and herbs on top. Serve with yogurt.

Enjoy!