Ingredients
Directions
- 1
Finely slice the onion, slice the pepper finely and cube the aubergine. Grate or crush the garlic.
- 2
Sàuté the onion in the oil until soft, then add the pepper, aubergine and garlic. Fry on quite a high heat so the edges caramelise and the veg soften then turn down and fry for a few more minutes.
- 3
Add the spices then after a couple of minutes add the chopped tomatoes and a splash of water. Turn the heat down, season to taste and simmer for about 10 mins.
- 4
Give the mix a little mash to help the flavours mingle, makes some wells and crack in the eggs. Place a lid on to help the top of the eggs cook.
- 5
Mix together a teaspoon of harissa with some yoghurt and spoon over the mixture.
- 6
Top with crumbled feta, chopped parsley and some chilli flakes and serve with flatbreads.
