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Preheat the oven to 400 degrees Fahrenheit.
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Slice the eggplant into ½ inch thick rounds. Coat each side with olive oil and place in a single layer on the baking tray. Sprinkle with garlic salt and pepper.
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Bake for 20 minutes, or until golden brown, turning over after 10 minutes so both sides cook evenly.
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In a cast iron skillet, add a tablespoon of olive oil, chopped garlic and onion. Sauté for 3-4 minutes over a medium-low heat. Add the chopped tomatoes and cook for an additional five minutes, or until most of the liquid has evaporated.
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Add canned tomatoes, tomato paste, red chili flakes, cayenne pepper, paprika, zest and juice of one lemon and red wine vinegar. Simmer for 5 minutes, and then add roasted eggplant and most of the parsley and cilantro to pan. Reserve some herbs as a topping. Add salt and pepper to taste.
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Using a large spoon, form small pockets in the sauce, and crack an egg into each one. Cover with a lid and continue to cook the sauce over medium low heat for 5-7 minutes or until eggs are cooked to your liking.
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Top eggs with reserved parsley, cilantro and feta.
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Serve over crusty bread that has been toasted in the oven and enjoy!