METHOD

1. Heat a large pan over a low-medium heat and add olive oil. Add in onion and capsicum and saute for 10 minutes until softened and fragrant. 
2. Add in the garlic and cook for a further minute, then move the onion mixture slightly to the outer edge of the pan, creating a gap in the middle.
3. Add in the tomato paste to the centre and allow it to cook for 3-4 minutes, until there appears to be an orange oil residue in the pan and the tomato paste looks split. Continue to move the onion mixture with your spatula to ensure the garlic doesn’t burn. 
4. Add in the spices and toss everything together for one minute. 
5. Add in the eggplant chunks and season generously with salt and pepper. Stir the eggplant to coat in the tomato onion mixture. 
6. Add in the tinned tomatoes and bring the heat to a medium-high until the tomatoes are bubbling. Continue to cook for 20 minutes, partially covered, stirring occasionally. 
7. Add the kale into the pan and continue to cook with the lid on for 5 minutes.
8. Make four small wells in the mixture, and crack the eggs in. Place the lid and cook for a further four minutes or until the eggs are cooked to your liking. 
9. To serve, drizzle over olive oil generously, sprinkle with salt and pepper and top with coriander or other fresh herbs. 

Notes

• This recipe serves two. You can use four eggs if you want two per serve, or use two if you’d like one per serve. 
• I love eating this as is, but feel free to serve with your favourite toast. 
• This would be amazing topped with feta!