Turkish Saksuka

Method

1. Cut the eggplant and pepper into bite-sized cubes, and dice the tomatoes, then mince the garlic cloves.
2. Heat the olive oil in a wide skillet over medium-high heat and add the eggplant cubes, frying for about 5 minutes until golden and softened.
3. Add the diced pepper to the skillet and continue cooking for 3 minutes until the pepper begins to soften.
4. Stir in the diced tomatoes and minced garlic, then reduce the heat to medium and let the mixture simmer for 4 minutes until the tomatoes break down into a thick sauce.
5. Make four small wells in the vegetable mixture and crack one egg into each well, then cover the skillet and cook for 2 minutes until the egg whites are set but the yolks remain slightly runny.
6. Drizzle a little extra olive oil over the finished dish and serve directly from the skillet while hot.