1-First Steps: Prep and Sauté: Chop the onion finely and dice the eggplant and tomatoes into half-inch cubes. Place the eggplant in a colander, salt it generously, and let it sit for at least 10 minutes to draw out liquids. Mince the garlic finely and, if you’re using a fresh jalapeno, chop half a pepper finely for that extra spice.

2-First Steps: Prep and Sauté: Heat a large non-stick or enamel-coated pan over medium heat and add 1 tablespoon of oil. Sauté the onion for 5 minutes on medium heat, then lower to medium-low and cook another 5 minutes until it’s golden and fragrant.

3-Cooking the Eggplant and Sauce: Add 2 tablespoons of oil to the pan and toss in the eggplant cubes, making sure not to crowd them for even browning. Once the eggplant absorbs the oil, add another tablespoon, stir to coat, and brown for about 10 minutes, turning frequently. Stir in the tomatoes and cook on medium heat, stirring occasionally, until they break down into a chunky sauce, which takes 15 to 25 minutes.

4-Cooking the Eggplant and Sauce: Next, mix in the minced garlic and spices: 1 tablespoon paprika, ½ tablespoon cumin, 1 teaspoon chili flakes, ½ teaspoon sugar, and 1 teaspoon salt. For a deeper dive into classic recipes, you might enjoy this shakshuka recipe that shares similar techniques.

5-Finishing Touches: Crack the 4 eggs into a bowl and use a wooden spoon to make little nests in the sauce. Pour each egg into a nest or scramble them first if you prefer. Cover the pan and cook on medium heat for 8 to 10 minutes until the egg whites set but the yolks stay runny. Squeeze juice from half a lemon over the top, sprinkle with chopped parsley, and serve with yogurt and crusty bread.