Roasted eggplant cubes added to a fiery harissa tomato sauce for extra texture and depth.
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Preheat your oven to 400°F (200°C). Toss the eggplant cubes with 2 tablespoons of olive oil and salt, then roast on a baking sheet for 20-25 minutes until golden and soft.
In a large deep skillet or cast-iron pan, heat the remaining olive oil over medium heat and sauté the onion and bell pepper until softened, about 7 minutes.
Stir in the garlic, harissa paste, cumin, and smoked paprika. Cook for 2 minutes until the spices are fragrant and the oil turns red.
Pour in the crushed tomatoes and bring to a gentle simmer. Reduce heat to low and cook for 10 minutes to thicken the sauce.
Gently fold the roasted eggplant cubes into the tomato sauce, being careful not to mash them.
Use a spoon to create six small wells in the sauce. Carefully crack one egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat, garnish with fresh herbs and crumbled feta, and serve immediately with crusty bread.
